Ingredients

• 25 g butter
• 1 small onion, e.g., sweet onion
• 1 heaping teaspoon finely grated ginger
• 1.5 liters broth
• 1/4 of a larger cauliflower, divided into florets
• 1/4 cup brandy or 1/3 cup white wine or sake
• 1/2 cup risotto rice
• 1/4 cup 30% heavy cream or 18% liquid sauce cream
• 1/3 cup cooked (pink) small Atlantic shrimp or a few larger ones, peeled
• 1/4 cup grated Parmesan

Preparation

1. Place half the butter in a tall pot, add finely chopped onion and sauté, stirring occasionally, without browning (about 6 minutes). At the end add ginger.
2. In a separate pot, bring broth to a boil, add cauliflower and cook for about 5-6 minutes or until tender. With a slotted spoon, remove half the cauliflower and place on a plate, leave the rest in the broth and crush with a potato ricer. Keep cauliflower broth on low heat.
3. Pour brandy or wine into the pot with onion and cook for about 1-2 minutes until all alcohol evaporates. Add rice and stir-fry for a minute. Pour in 1/2 cup cauliflower broth and cook over moderate heat, stirring occasionally, until rice absorbs all liquid. Then add the next portion of broth (1/2 cup) and continue cooking as before. Add crushed cauliflower pieces from the broth at the beginning of risotto cooking so they cook down completely and create a thick sauce.
4. Cook risotto until rice is tender, about 17-20 minutes, adding the remaining broth. If necessary, add more broth or water so that at the end a thick sauce forms.
5. At the end of risotto cooking, add cream and shrimp (larger ones can be cut) - cook them for about 1-2 minutes.
6. Remove risotto from heat, add reserved cauliflower, remaining butter, and grated Parmesan. Mix, cover, and let sit for 2 minutes. Season with salt if necessary, and if desired, with freshly ground black pepper.