Ciao, ragazzi!
Risotto, vino, bacon, that's what we serve today for all of you foodies!

Who doesn't love risotto? Creamy texture, parmesan scent, wine aroma, in combination with delicious pieces of mushrooms, a real fantasy.

And guess what? No rice! That is, we reduce the number of carbohydrates, using our friend, cauliflower. So, big portions dear ones, big portions, no guilt.

– numar portii: 2
– nivel dificultate: scazut
– durata: 1h30

So, let's move on to the list of ingredients:
- 250g sliced ​​mushrooms
- 400g ground cauliflower (if you have a vertical mixer, the chopping attachment does a very good job)
- 40g butter 82% fat
- 1 small onion, finely chopped
- 1 clove of crushed garlic
- 100ml cooking cream 32% fat
– 75ml white wine
- 300ml vegetable soup/half a cube stock that we boil in 300ml water
- 1 sprig of fresh thyme
- parmesan cheese and bacon for serving

In a pan, heat the 40g butter (in case you haven't caught it yet, I have an obsession with the stainless steel pan) and brown the mushrooms. After 5-10 minutes, when they have a golden and beautiful crust, add the onion and garlic and let everything brown for 2-3 minutes. At this point, pour the ground cauliflower in the pan, mix well, pour half of the wine and vegetable soup. Ready!
Everything that was complicated is over. And if you opened the bottle of wine, it would be a shame not to taste a little of it, I'm just saying!
Leave everything on low heat until the liquid part is reduced by half (30-40 minutes). At this point, add the cooking cream and what is left of the wine, mix and leave everything on the stove until the cauliflower acquires a creamy texture. Remove the pan from the heat, place the thyme sprig on top and cover with a lid so that the thyme aroma infuses.

A generous portion of risotto, on top of which we grate parmigiano and break a few slices of bacon. For the greedy ones, know that bacon can be fried, baked, or left exactly as it is.

To conclude, I can say that you will have a real risotto in front of your eyes (you will forget that it is cauliflower, literally). Sensory experience: the texture, the smell, the taste, and a tornado of aromas and satisfaction.