Cauliflower Risotto with Fondue and Shrimp

• 1 fondue Aux 3 fromages de l’Isle by 1001 Fondues, snack size (125 g (4 oz.)
• A little olive oil
• 20 asparagus, cut into 1 cm (1/2 inch) pieces
• 1 shallot, chopped
• 750 mL (3 cups) cauliflower, cut into rice-sized pieces (you can chop it in a food processor)
• 10 large shrimps, peeled
• 1 clove garlic, chopped
• 2 Italian tomatoes, diced
• Cayenne pepper, to taste
• Chopped parsley, to taste
• Salt and pepper

1. In a large skillet, heat olive oil over medium heat. Add asparagus and shallot and cook for 2 minutes. Remove from skillet and set aside. Add a little oil and butter to the skillet. Add cauliflower and cook for 4 to 5 minutes, stirring.
2. Cut raw fondue into pieces. Add to the skillet and cook until boiling, until the mixture has a creamy consistency and the internal temperature is at least 75 °C (167 °F). Set aside over low heat.
3. Meanwhile, in another skillet, heat a little olive oil over medium-high heat and sauté shrimps 1 to 2 minutes on each side. Add garlic and diced tomatoes and continue cooking for 1 to 2 minutes. If desired, add cayenne pepper.
4. Divide cauliflower risotto among 2 plates and top with sautéed shrimp.
5. Sprinkle with chopped parsley, season with pepper and serve immediately.

Cauliflower Risotto with Fondue and Shrimp is our way of reinventing a classic Italian dish that’s undeniably delicious across cultures. Buon appetito!