What You Need:

7 C water
3 T olive oil
1 medium onion, chopped fine
2 garlic cloves, chopped fine
4 C small cauliflower florets
1/4 C dark raisins
2 C Arborio rice
1 C dry white wine
1/3 C lightly toasted pine nuts
2 T unsalted butter
Salt and pepper to taste

How to Make It:

Bring the water to a light simmer over low heat.
Place the olive oil in a Dutch oven over medium high heat.
Add the onion and garlic.
Cook 8 minutes or just until the onion begins to turn golden.
Add the cauliflower and raisins.
Cook 2 minutes stirring occasionally.
Place in the rice in the pan.
Cook 2 minutes while stirring continuously with a wooden spoon.
You want the rice to be mixed in well with the other ingredients.
Add the wine and cook until all the liquid is absorbed.
Add 1 C of the hot water.
Stir until absorbed.
Continue adding 1 C of water and allowing it to be absorbed each time before adding more.
When you have 1 C of water left stir it into the rice mixture.
Add the pine nuts and butter and stir well to combine.
Stir in the salt and pepper to taste.
Serve immediately.