Artichoke & Burrata Risotto

Steps

1. 1Sauté aromatics

   Heat 2 tablespoons of olive oil in a large pan over medium heat. Add finely chopped shallots and peeled garlic cloves. Sauté until softened and fragrant.

   ShallotGarlicExtra virgin olive oil
2. 2Toast the rice1m 30s

   Add butter and arborio rice to the pan. Stir to coat the rice in the fat and toast for 1-2 minutes until the edges become translucent.

   ButterArborio rice
3. 3Deglaze with wine

   Pour in the white wine and stir, allowing it to absorb into the rice.

   White wine
4. 4Add broth gradually19 min

   Add vegetable broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and al dente.

   Keep the broth warm in a separate pot for best results.

   Vegetable stock
5. 5Fold in artichokes

   Add the halved artichoke hearts to the risotto and stir gently to combine.

   Artichoke
6. 6Finish the risotto

   Remove from heat. Stir in grated Parmigiano Reggiano, lemon zest, and chopped basil. Season with salt to taste and add black pepper if desired.

   Chop basil just before adding to preserve its fresh flavor.

   ParmesanSaltBlack pepperLemonBasil
7. 7Plate and garnish

   Divide risotto among serving plates. Top each portion with torn burrata, a sprinkle of chopped parsley, and freshly ground black pepper. Drizzle with extra virgin olive oil if desired.

   ParsleyBurrataExtra virgin olive oilBlack pepper