To make the cauliflower rice, remove cauliflower stalk and leaves and chop it into florets. Place cauliflower florets in a food processor and pulse a few times until rice consistency. Set aside.
Heat butter in a large pot or skillet. Add chopped onion and saute until onion is translucent. Then add minced garlic and saute until fragrant.
Add sliced mushrooms and saute until tender, add one more tbsp of butter if needed.
Once mushrooms are tender, add cauliflower rice, heavy cream, water, salt, black pepper, and Italian seasoning and stir to combine. Simmer the risotto, stirring occasionally to cook evenly until cauliflower is tender and liquid has reduced about 3 to 4 minutes. You want it to be a rice texture, so be careful not to overcook the cauliflower,
Remove from heat and add gorgonzola and parmesan cheese. Stir until combined.
Serve risotto warm in individual bowls. Garnish with fresh thyme, shredded parmesan, and freshly ground pepper.
Notes
You can spruce up this risotto by adding additional vegetables and serving with your choice of protein.
Adding a variety of different types of mushrooms will also add texture and even more flavor to your risotto. We used traditional white button mushrooms, but you can also add crimini, portobello, morels, and shitaki.