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Keto Mushroom Risotto

Keto Mushroom Risotto

I don’t know about you, but I love ‘Hell’s Kitchen’. Something about a grown man calling someone an “idiot sandwich” just makes me feel all warm and fuzzy on the inside. Okay, I’m kidding, I actually don’t care about all the yelling and screaming. I also get really annoyed at whiny people sharing their feelings on camera (isn’t that what therapists are for?). What I do enjoy though, is watching people cook yummy things and develop as professionals. And if being called funny names is what it takes… well then so be it.

Anyone who’s seen at least one episode of that show knows that if you hope to so much as breathe in close enough proximity to Gordon Ramsay, you better be a pro at cooking four things: beef wellington, scallops, lamb and risotto. And, as fun as all four of those are, today we will be focusing on cooking the latter… Well, the Keto version of it, at least. A blasphemous, low-carb take on a classic dish? Oh, I bet Gordon would love that. In fact, I can practically hear him screaming at me every time I gather the ingredients – really makes me feel alive. 

All jokes aside though, I’d like to address something. It really grinds my gears when Keto blogs make claims that a low-carb dish tastes ‘just like the real thing’. I don’t think that making something taste like something else should be your main goal while cooking. In my opinion, this sets unrealistic expectations that cause disappointment and may result in you giving up on the diet. We don’t want that, do we? What we do want is to take the natural flavor of every ingredient, slightly enhance it and come up with mouthwatering combinations by pairing it with other things. At least that’s how I see the purpose of every process that happens in my kitchen. 

So, no, I won’t tell you that this cauliflower risotto will taste ‘just like the real thing’. In fact, I’ve no idea whether it does or doesn’t – I don’t like rice and was never curious enough to try a classic risotto. Yeah, yeah, gasp all you want – I’ll wait. While I may not like rice, I really like cauliflower, so, as you see, it all worked out perfectly: now I can actually pay homage to this wonderful Italian dish by making it at home. This is why I say that playing with flavors is important – we’re not cooking cauliflower to taste like rice. We’re cooking cauliflower to taste like cauliflower. However, by pairing it with things like heavy cream and Parmesan cheese… Well, we just bring it to another level of yumminess. And creaminess. And things high in happiness.

Now, as usual, a couple of notes. Apart from being delicious and low-carb, this dish is actually much easier to cook than a regular risotto. And I say this because I’ve compared the two. Unlike rice, cauliflower cooks really quickly, so there’s less for you to worry about if you’ve never made this dish before. Another point is that you can keep things interesting by cooking your risotto with whatever you like: seafood, mushrooms, etc. The most important thing is to choose the ingredients that, in your opinion, go well with cauliflower. And last, but not least: based on my calculations, this dish will ‘cost’ you only 6 grams of net carbs per cup. You know what that means… Dig in! 

Keto Mushroom Risotto

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Servings: 5

Equipment

  • Food processor

Ingredients

  • 1 head cauliflower cut into florets
  • 1 lbs mushrooms (portobello or white) sliced
  • 1 shallot diced
  • 2 tbsp chives
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese grated
  • 1/2 cup chicken broth
  • butter for cooking
  • salt, pepper to taste

Instructions

  • Add cauliflower florets to the blender 1 cup at the time and pulse them, until they reach the consistency of rice. Transfer to a large bowl, repeat with the rest of the cauliflower, then set your 'rice' aside for the time being.
  • Add 2 tablespoons of butter to a pan and let it melt. Add diced shallot and cook until it becomes translucent. Add sliced mushrooms and cook until golden brown. There should be no extra liquid left at that point.
  • Add chicken broth and riced cauliflower, then bring to simmer. Allow to simmer, for around 5 minutes, or until your cauli rice is tender. Don't forget to give your dish a good stir every once in a while.
  • This is where we reduce hear to low and start to stir in heavy cream, chives and grated parmesan. As everything starts to come together, keep stirring to ensure that you get a creamy and smooth texture.
  • Remove from the heat, season with salt and pepper to taste. Serve immediately.
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