Leek & Burrata Risotto

Steps

1. 1Prepare the leeks

   Slice the leeks into thin rounds and set aside.

   Leek
2. 2Caramelize the leeks

   Heat olive oil in a large pan over medium heat. Add the leeks and cook until softened and golden, stirring occasionally.

   This step adds sweetness and depth to the risotto.

   LeekOlive oil
3. 3Toast the rice2 min

   Add the arborio rice to the pan with the leeks and stir for about 1-2 minutes until the grains are lightly toasted.

   Arborio rice
4. 4Add stock gradually

   Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle.

   Keep the stock warm on a separate burner for best results.

   Vegetable stock
5. 5Finish with butter and parmesan

   When the rice is creamy and cooked through, remove from heat and stir in butter and grated parmesan cheese until well combined.

   ButterParmesan
6. 6Plate and top with burrata

   Divide the risotto among serving bowls. Top each portion with torn burrata, a drizzle of olive oil, freshly cracked black pepper, and chopped fresh parsley.

   The contrast of cold burrata against warm risotto is key to this dish.

   BurrataOlive oilBlack pepperParsley