CAULIFLOWER RISOTTO WITH MUSHROOMS

SERVES 4 PREP 20 MINS COOK 15 MINS PER SERVE 1815kj

¼ cup olive oil 300g mixed mushrooms, thickly sliced (see tip) 1 chorizo sausage, diced 3 eschalots, chopped 1 tbsp thyme leaves, plus extra to serve 2 garlic cloves, crushed 1 large cauliflower, trimmed, grated ¼ cup marsala (optional) ¾ cup chicken stock 10g butter 50g soft goat’s cheese

1 In a large heavy-based saucepan, heat half oil on high. Saute mushrooms 3-4 minutes until golden brown. Remove from pan. Fry chorizo 2-3 minutes, until browned and crisp.

2 Using same pan, heat remaining oil on medium. Saute eschalot, thyme and garlic 3-4 minutes until tender. Stir in cauliflower. Pour in marsala to deglaze pan and simmer 2 minutes.

3 Add half stock to pan and bring to a simmer. Cook 2 minutes, until liquid reduces by three-quarters. Add remaining stock and simmer 1-2 minutes until liquid is all absorbed.

4 Stir butter through and season. Top with mushrooms and chorizo. Dollop with cheese and sprinkle with extra thyme.

COOKING TIP We used a mixture of portobello, king brown, shumeji and enoki mushrooms for this dish.