Leek & Burrata Risotto

Name: Leek & Burrata Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 racions
Ingredients: 200 g porro; 320 g arròs arborio; 1 L brou de verdures; 2 cda oli d'oliva; 30 g mantega; 60 g parmesà; 200 g burrata; pebre negre al gust; julivert al gust

de Yarin Danieli@yarindanieli

Creamy risotto with caramelized leeks and cold burrata

Obre a Guston

40 min
40 min en total
4 racions
Dificultat mitjana

Informació nutricionalper ració

1 ració ≈ 442 g

663 kcal
Proteïnes: 22,4 g, 14 % de les calories
Greixos: 29 g, 40 % de les calories
Hidrats: 76,7 g, 47 % de les calories

Calculat a partir dels ingredients.

Cita romàntica #creamy #gourmet #vegetarian

Conté

Lactis

Els al·lèrgens es detecten automàticament i poden ser incomplets: revisa sempre els ingredients.

Passos6

Pas 1. Prepare the leeks
Slice the leeks into thin rounds and set aside.
porro
Pas 2. Caramelize 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.
porrooli d'oliva
Pas 3. Toast the rice
Add the rice to the pan with the leeks and stir for about 1-2 minutes until the grains are lightly toasted.
Pas 4. Add 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.
brou de verdures
Pas 5. Finish 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.
mantegaparmesà
Pas 6. Plate and top with burrata
Divide the risotto among serving bowls. Top each portion with torn , 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.
oli d'olivapebre negrejulivert