Tomtom Ingredients:
- 1 large head of cauliflower, riced
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced (optional)
- 1/2 cup Parmesan cheese, grated
- 1/4 cup heavy cream (or coconut milk for a dairy-free option)
- 1/2 cup chicken or vegetable broth (more if needed)
- 1/4 cup dry white wine (optional)
- Salt and pepper, to taste
- Fresh herbs like parsley or chives for garnish
- 1 lemon, zested
- 2 tablespoons truffle oil
- 1 small fresh truffle, thinly sliced (or use truffle zest)
Instructions:
- Follow steps 1-5 from the previous recipe to prepare the cauliflower and sauté the base.
- Introduce the Truffle: After the cauliflower rice has been cooked for about 5 minutes with the onion and garlic mixture, stir in half of the truffle oil, allowing its essence to permeate the dish.
- Follow steps 4-7 from the previous recipe to add wine, broth, cream, and cheese.
- Final Truffle Touch: Once you have seasoned the risotto and before you remove it from the heat, stir in the remaining truffle oil and mix well. This will enhance the truffle flavor throughout the risotto.
- Serve with Flair: Dish out the risotto onto plates or bowls. Garnish with fresh herbs, lemon zest, and top with thinly sliced truffle (or sprinkle truffle zest) for an elegant touch.
This enhanced keto cauliflower risotto with truffle promises a gastronomic experience that’s both luxurious and keto-compliant. The truffle’s unique and intense aroma combined with the creaminess of the risotto is a match made in culinary heaven. Enjoy every spoonful!
