Summary

Ingredients

• 0.5 ½ cauliflower
• 100 g butter
• 125 ml cream
• 150 g Parmesan or rennet-free hard cheese
• 1 sprig / s thyme, optional
• Nutmeg, freshly grated
• pepper from the grinder
• Salt from the mill

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Instructions

1. Clean the cauliflower and separate the florets. Finely slice these with a grater.
2. Leave the butter in a pan and sauté the grated cauliflower well, deglaze with cream and simmer. Season everything with salt, pepper and nutmeg. Grate the parmesan and stir into the risotto to thicken. Rinse the thyme, shake dry and garnish the risotto with it.
3. Fish or fillet of beef go well with this.