Cauliflower And Gruyere Risotto - cooking recipe

Ingredients

5 cups stock or 5 cups broth
1 onion
1 garlic clove
5 ounces bacon, diced
1 tablespoon olive oil
10 ounces arborio rice
6 tablespoons white wine
18 ounces cauliflower florets
4 ounces gruyere cheese, grated
2 tablespoons lemon juice
salt and pepper

Preparation

Bring the stock to a boil.
Finely chop the onion and garlic. Saute them with the bacon bits in the hot oil.
Add the rice and stir over medium heat for 1-2 minutes until lightly colored.
Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly.
Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer.
Stir in cheese. Season with lemon juice, salt and pepper.