This umami-filled side is exactly what you need for Thanksgiving

And a giveaway of Anna Vocino's new cookbook

I am delighted to bring you this month’s free recipe (and bonus recipe for paid subscribers) - WILD MUSHROOM RISOTTO from

Anna Vocino

‘s brand new cookbook, Eat Happy Italian! Plus, a giveaway.

As a self-proclaimed introvert and part-time hermit, I detest networking sessions but force myself to do a few every year (really, I would rather go to the dentist). I do have to admit though, that the upside is meeting lovely people like Anna. A cookbook author and clean eating expert, stand-up comedian, actor, podcast host and founder of a premium natural foods company - Anna is also one of the kindest women that I met when I started out in the food space.

Finding out that she had celiac disease in 2002 forced her to go gluten-free, and she started to recreate recipes from her half-Italian, half-Southern heritage using a no-sugar, no-grains (NSNG) approach. She pulled it off and how! This is her third bestselling cookbook in the Eat Happy trilogy and is packed with Italian-American recipes such as Cauliflower Gnocchi Al Pesto, Eggplant Parm Bites and Olive Oil Cake with Limoncello Glaze. Roughly half the book is vegetarian and rest assured, you’ll find plenty to delight and hit that comfort food sweet spot.

photo credit: Joanna Degeneres

I’m giving away a copy of Eat Happy Italian to subscribers in the US (sorry, international subscribers!). Please see the rules to enter at the bottom of this post.

For now, enjoy this gorgeous cauliflower risotto that hits every umami-filled note and would be perfect for your Thanksgiving table. And be sure to subscribe to Anna Vocino's Eat Happy Kitchen Newsletter for more recipes with a side of comedy!

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Wild Mushroom Risotto

Serves 2-3

Anna’s headnote: This is the first of three recipes that substitute cauliflower grated into small pieces for the traditional arborio rice that goes into risotto. Because we are removing the starch of the rice from these recipes, we will use less liquid than we would with a traditional risotto. But the flavor is all there. When you master the technique of a low-carb risotto, you can add veggies, cheeses, herbs, and meats for all kinds of possibilities.

Photo credit: Anna Vocino

Ingredients

• 1 cup dried wild mushrooms

• 1 cup boiling water

• 2 tablespoons olive oil

• 1 medium sweet onion, finely chopped

• 1 cup thinly sliced cremini or baby portobello mushrooms

• Salt and pepper

• 2 cups cauliflower “rice”

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 tablespoon white wine vinegar

• ½ teaspoon fresh thyme leaves

• ½ teaspoon chopped fresh sage leaves

• ½ teaspoon chopped fresh oregano leaves

• 2 tablespoons cream cheese or crème fraîche

• ½ cup freshly grated parmesan cheese, plus more for garnish

Directions

Put the dried mushrooms in a small bowl, add the boiling water, and set aside to soften for 20–30 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop them.

In a large, flat-bottomed nonstick sauté pan, heat the olive oil over medium-high heat until shimmering. Add the onion and cook for 6–8 minutes, until soft and translucent. Add the chopped reconstituted mushrooms and sliced fresh mushrooms, season well with salt and pepper, and cook for 3–4 minutes, until softened.

Add the cauliflower, toss to coat, and cook for 2–3 minutes. Stir in the garlic powder, onion powder, and 1 teaspoon salt. Add the vinegar and let sizzle for 2–3 minutes. Pour in the reserved mushroom liquid and bring to a boil, then turn the heat down to a simmer. Season well with salt and pepper, stir in the thyme, sage, and oregano, and simmer for 7–9 minutes, until the cauliflower is cooked but not mushy, stirring occasionally.

Remove the pan from the heat and fold in the cream cheese and parmesan. Let stand for 3–5 minutes, then serve with additional parmesan.

**Recipe reprinted with permission from Eat Happy Italian by Anna Vocino, published by BenBella Books**

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Here’s how to enter the giveaway to win a copy of Eat Happy Italian

1. Comment on this post by clicking the 💬button at the bottom and tell us one thing you love about Italian food

2. Giveaway closes on Nov 20th, 2024 at 11.59pm PT

3. A winner will be chosen at random and notified by email - you’ll need to get back to me within 3 days to send me your address so I can ship you the book

4. Giveaway open to subscribers in the continental US only

See you next week with more v8well ideas for Thanksgiving - xoxo