Creamy Mushroom Truffle Risotto

This recipe uses cauliflower rice to simulate risotto.  I was also lucky enough to have some truffle-flavored extra virgin olive oil on hand for a little extra something. This recipe is not difficult, it just takes a bit of time for the cauliflower to soften. If you don't have truffle oil, that's fine, it isn't necessary. Truffles have a very earthy flavor and it only takes a teeny bit to flavor a dish.

Creamy Mushroom Truffle Risotto

1/2 head cauliflower, leaves removed, washed and chopped into florets (small enough to fit into a food processor)
2 Tbsp. butter
2 tsp. minced garlic
about 6 baby bella mushrooms, washed and dried off
2-4 drops of truffle oil
dried or fresh parsley to taste
1/2 c. chicken or veggie broth or dry red wine
1/4 c. heavy cream
pinch of onion powder
tsp. lemon juice
1/4 c. parmesan cheese, grated
salt and pepper to taste

Process the florets in a food processor or Ninja until rice-sized. Set aside.

Chop the mushrooms into about 1 cm square pieces. Melt the butter in a saute pan. Add mushrooms, garlic, onion powder, red wine, cream, and parsley. Simmer and stir until mushrooms shrink a good bit. Add in the rice, truffle oil, lemon juice, and parmesan. Stir well over high heat. Reduce heat to low, cover, and let simmer for 10 or so minutes. Serve with your favorite Italian meal.

This turned out very delicious, and Alex said I should make this every week haha. So I guess it's a winner which is why it ended up on here! Enjoy!