Cauliflower Farrottoadapted slightly from Gourmet Today
5 cups vegetable stock
1 bay leaf
1 strip of lemon peel
2 tsp lemon juice
4 Tbsp unsalted butter
1/2 cup onion, chopped
1 1/2 cup farro
1/2 cup white wine
2 cups finely chopped cauliflower
1/2 cup Parmesan, finely grated
3 Tbsp parsley chopped
1 tsp salt
1/2 tsp pepper
1/2 cup pistachios, halved
In a medium pot, combine stock, bay leaf, lemon peel and juice and bring to a simmer. Reduce heat and remove bay leaf and lemon peel. Reserve, keeping warm for all cooking time.
In a large pot over medium heat, melt 2Tbsp butter. Add onion and cook until softened, stirring to avoid browning; about 4min. Add farro and stir while cooking 1min. Add wine and cook until it is absorbed.
Add cauliflower followed by 1cup of warm stock. Continue cooking and stirring until stock is almost absorbed. Add another cup of warm stock and repeat stirring and absorbing. Add additional stock 1 cup at a time until farro is chewy and creamy looking, about 30min. There may be stock left over.
Stir in salt/pepper, 2Tbsp butter and Parmesan. Top each plate with parsley and pistachios. Enjoy!