in season: hide the cauliflower

That's not a particularly attractive dish right there. But it's one of those special recipes with hidden surprises. It is perfect fall food in several ways. Cauliflower is at it's best right now, and nothing is more warming and yummy on a chilly autumn day than a bowl of steamy, creamy risotto. This is a cauliflower and leek risotto. You can't really see the cauliflower hiding amidst the rice, but you take a bite and it bites back, just a tiny bit. Surprise. Need I say more? Recipe after the jump:

CAULIFLOWER LEEK RISOTTO

3 tbsp butter, separated
1 medium leek, chopped into half-moons
1 small head cauliflower, about 1 to 2 lb, cut into small florets
1 cup arborio or carnaroli rice
1 cup dry white wine
4 cups chicken broth (vegetable broth if you prefer this dish vegetarian)
3/4 cup parmiggiano-reggiano, or more to taste
salt and pepper, to taste

Heat the chicken broth in a medium saucepan until boiling, then lower to a low simmer. Melt 2 tbsp butter in a heavy 4-quart pot over medium heat until foam subsides. Add the leeks and cauliflower and saute until just starting to loose the raw color, about 2 minutes. Add the rice and toast, stirring about 1 minute. Add the wine and stir, allowing a strong simmer until the liquid is completely absorbed. Add 1/2 cup broth and repeat the stirring and simmering process. Continue to add broth 1/2 cup at a time, stirring and simmering, until the rice is tender and creamy looking, about 25 minutes. You may not need all of the broth. Remove from the heat, add the cheese, and season with salt and pepper to taste. Serve immediately.