Cauliflower and Leek Risotto

Ingredients

• 1 medium leek, finely chopped (white and pale green parts only)
• 1 medium head cauliflower, cut into 1-inch-wide florets (2 lb)
• 3 1/2 cups canned low sodium vegetable broth or chicken broth (28 fl oz)
• 1 1/2 cups water
• 3 tablespoons unsalted butter
• 1 cup rice (6 3/4 oz)
• 1 1/2 ounces finely grated parmigiano-reggiano cheese (3/4 cup)
• salt
• pepper

Directions

1. 1

   Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water, uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.

2. 2

   Bring broth and water to a boil in a 2- to 3-quart saucepan and keep broth at a bare simmer, covered.

3. 3

   Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)

4. 4

   Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining broth as desired and serve immediately.