I am Italian, and that will become relevant in a wee bit.
I never heard of Risotto, until the Zone foods (now gone) and Sue posted recipes with the Zone Risotto.
I thought Risotto was rice sized pasta, and never gave it another thought.
Until I saw a recipe for Sunflower seed risotto in another magazine.
So, tonight, I looked it up:
Risotto: Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency.
The broth may be meat-, fish-, or vegetable-based.
Many types of risotto contain Parmesan cheese, butter, and onion.
It is one of the most common ways of cooking rice in Italy.
So, risotto is rice not pasta.
But, considered Italian, though my (Italian) grandmom never made it.
Or, maybe because my grandad never liked it, I don't know, so she never made it?
I'll never know .....
Maybe a regional dish, and not popular to folks in/from the Naples region?
(I wonder if the now discontinued Zone foods risotto was molecularly based rice or (more likely) was it flour based like the rest of the discontinued Zone foods? No matter.
Anyway, what caught my eye was a recipe that uses 1-1/4 lbs sunflower seeds or 20 oz for 6 servings.
Looking it up, it became un-useable as it comes to 42 to 48 grams of fat per serving.
But got me thinking about what would be a good grain-free or low-glycemic food that could be used to make risotto.
Then I remembered CranCat's Cauliflower rice recipe.
And, since we again had the Cauliflower mashed potatoes, again, tonight.
(A now once-a-week staple.)
It was an easy stretch.
So, begins my research for a good basic risotto recipe - that I can then convert using riced cauliflower, instead of (unfavorable) rice.