Or I could make it easy on myself and try a basic risotto with parmesan.
I found my creative cooking streak and here is what I came up with. My very own low carb version of basic parmesan risotto.
I do hope you like it!
|Okay, so it doesn't look that special or even that appetizing, but trust me...it's good!|
For a side dish, makes about 6 servings. For a main course, about 3 to 4.
For the parmesan sauce:
4 tablespoons of organic, unsalted butter
4 garlic cloves minced or pressed
1 cup freshly grated parmesan cheese (I use the large grate)
1 cup organic heavy whipping cream
1/4 cup white wine
Salt to taste
White pepper to taste (black is fine, too)
Melt the butter in a sauce pan. Add the garlic.
Sauté the garlic for about 2 minutes, until fragrant.
Add 1/4 cup organic heavy whipping cream and, using a whisk, blend over medium heat.
When the mixture starts to steam a little, add a handful of the fresh grated parmesan.
Whisk the cheese into the cream mixture. When it's melted, add a little more cheese and a little more cream. Continue doing this until you've added all the cream and cheese. Pour in the wine and continue to stir with your whisk. You should have a creamy cheese sauce by now. You can turn the heat on low and let it sit, stirring occasionally, while you make the faux-sotto.
For the faux-sotto:
One cauliflower head, rinsed, and grated on a cheese grater - I use the largest grate.
2 tablespoons olive oil
Salt and pepper to taste (I like white pepper)
Heat olive oil in a large sauté pan over medium high heat.When the oil starts to glisten, add the cauliflower, salt and pepper. Sauté the cauliflower for about 5 to 7 minutes over medium heat. Stirring occasionally. When the cauliflower is cooked to your desired doneness, transfer to a serving bowl. Pour the sauce over the cauliflower and mix well.
And there you have your very own, almost carb-free, very satisfying and full-of-flavor faux-sotto. Just imagine the possibilities:
~ Add your favorite mushrooms
~ Sauté sliced prosciutto and add to the cauliflower along with some chopped, cooked asparagus
~ Add chopped chicken breast for an Alfredo chicken faux-sotto
~ Pesto! Pesto!
~ Baby artichokes and onions
What other variations of faux-sotto can you think of?