Mushroom and Cauliflower Risotto

Directions

1. Heat about 2 cups of water up to a boil and pour over the mushrooms in a bowl to re-hydrate. Cover with a kitchen towel and let sit for up to 30 minutes. When the mushrooms seem re-hydrated, remove from the water. Reserve 1 1/2 cups of the liquid and set aside.
2. Pre-heat oven to 350 degrees. In a small bowl combine cauliflower, some olive oil, a bit of salt and pepper and about 1/4 cup of parmesan cheese. Spread mixture onto a foil lined baking sheet, and pop in the oven for 15-20 minutes. The cauliflower should come out golden and soft.
3. Combine the mushroom water and chicken broth in a small sauce pan and heat on low. In a medium to large sauce pan, heat olive oil and butter over medium heat. Add half of the shallots and cook for 5 minutes. Add half the garlic and let cook for an additional 3 minutes. Add some salt, pepper and crushed red pepper flakes to the pan.
4. Add the Arboria rice to the pan with the shallots and garlic. Give it a good stir to coat the rice in oil and butter. Let cook for about 3 minutes.
5. Add 1 cup of the broth mixture to the rice. Stir continuously until most of the liquid as cooked in. Add 1 cup at a time until you have added 3 cups total. Let liquid adsorb before adding the next. Test the rice and see if it is cooked properly. Add some liquid until it is to the consistency of your liking. Season with salt and pepper as you are adding the liquid to give the rice enough flavor.
6. In a saute pan, heat some olive oil over medium heat and add the remaining shallots, garlic and mushrooms to the pan. Season with pepper and a bit of salt. Cook for about 7 minutes.
7. Add mushrooms, cauliflower, peas and remaining Parmesan cheese to the rice. Taste and adjust seasoning with salt and pepper to your liking.