1Combine onions, garlic and 4 tbsp of butter in a small saucepan and place over medium heat until butter is melted, turn to medium-low heat and let simmer for about 30-45 minutes. Once completed strain through a sieve and set aside.
2Melt one tbsp of butter in a pan and add mushrooms, salt and pepper. Cook over medium-high heat until liquid has been reduced, set aside once finished.
3In a medium saucepan heat the chicken stock over med-low heat, start the stock about five minutes before you start the risotto pan.
4To cook the risotto, heat a large pan over high heat. Once hot add the olive oil and the chicken, stir the chicken to sear all sides. While searing add the paprika.
5After about 1 minute add the rice and continue to stir, ensuring that you coat the rice in paprika and oil.
6Add the tomatoes, salt and let cook for about 1-2 minutes stirring consistently.
7Add the wine and stir to remove any bits that have stuck to the pan. The wine should boil immediately, after about 1 minute you can start to add chicken stock a few ladles at a time. Continue stirring frequently. As the liquid reduces and the rice starts to stick to the pan add more stock, a couple ladles at a time.
8After about 10 minutes and once the rice has significant increased in size, taste a few pieces of rice for doneness. The rice should be soft but maintain a little bite, thus a little el dente. Once the rice has reach this point you can add the parsley, prosciutto, mushrooms and strained butter.
9Remove from heat and stir in the parmesan. Congratulations on a beautiful risotto!
Once simmered in milk and pureed, cauliflower transforms into a silky, luscious cream sauce—a dead ringer for the classic yet with a much better profile, saving nearly 500mg sodium and 4g fat per serving.