Risotto is an Italian rice dish, made with thick, short grain and starchy grains of rice. It takes forever to cook properly and requires near constant attention, in order to develop the starches within the dish. These will thicken the "sauce", resulting in an al dente rice suspended in a luscious creamy sauce.
This is not that.
HOWEVER, this is VERY good, whatever it is. It's a really fantastic "mush", serving as a bed for something else. When I originally made this particular recipe, I used it as a bed for my Valentine's Day Centerpiece, Rosemary Skewered Lamb Loin
The key, really, is using raw grated cauliflower and serving it while it's still got a little "toothsomeness". The "creamy" texture/consistency comes from the melted cheese, butter and mushroom duxelles. This dish may look like it's a little on the complicated side, but ... it really isn't. Even if it was ... it was TOTALLY worth it!
I suspect that people will ask if this can be made without the miracle rice. Sure can! The miracle rice helps to "stretch" it, but isn't required. If you omit it, reduce the rest of the ingredients by about 25%. Everything else still applies.