Step one was bringing the broth, water and thyme sprigs to a simmer. I, of course, stupidly didn't have any thyme sprigs, so I just used some dried thyme and that was fine. Perhaps it would have been better with fresh thyme, but I GUESS WE'LL NEVER KNOW, now will we? But, feel free to just use the dried stuff, cause it was, ya know, fine.
Anywho. Then I sauteed the cauliflower in butter, oil, salt and more dried thyme. Mmm, it smelled gooooood.
Next up was turning regular old rice into the magical goodness that
is risotto. I was unreasonably afraid (as it turned out) of the process, but it wasn't really all that hard.
As was previously mentioned by others, the basic concept is just constantly stirring the rice whilst adding broth (by the half-cup) at regular intervals over the course of about twenty minutes. It's kind of fascinating to watch it...um...grow.
Once I had risotto, I added in the previously sauteed cauliflower and the brie. By the way, the hardest part of this entire venture was removing the rind from the brie. What the hell? I'm sure I went about it all wrong, but my god did I create an unfortunate mess of that poor cheese. Thank god I was just mixing it in with the risotto, so nobody had to witness the squished up horror show that I created. Oopsies!
I topped it with toasted almonds, and Arie ate his with some pork chops that he made in the Foreman Grill, while I ate mine with a veggie-chicken burger. I'm showing a picture of his meal because his looks much fancier than my pathetic fake-meat.
In conclusion, risotto rules. This one in particular was quite delicious -- not too brie-y, and very rich and wonderful. Oh and also? Fake chicken doesn't photograph so well.
