Creamy Risotto WithCauliflower

Peel the shallots and cut into small cubes. Heat 2 tablespoons olive oil in a saucepan and sauté the shallots until translucent. Add the rice and cook, stirring until glassy and well coated. Add the white wine and cook, stirring occasionally until the rice has absorbed the wine. Season with salt and pepper. Add enough vegetable broth to cover the rice by an inch. Cook, stirring frequently for 15-20 minutes, adding more broth as one amount has been absorbed until the rice is creamy with a slight bite.

Rinse the cauliflower and cut into florets. Cook half the florets in a pot of boiling salted water until soft, about 10 minutes. Drain and puree in a blender with the cream. Slice the remaining cauliflower. Heat the remaining oil in a pan and saute the cauliflower slices over medium heat until golden brown on bith sides, about 5 minutes. Season with salt.