Artichoke & Burrata Risotto

Pasos12

1. 1

   Paso 1. Add olive oil

   Pour the extra virgin olive oil into the pan.

2. 2

   Paso 2. Fry the garlic

   Cook the garlic cloves in the oil.

   ajoaceite de oliva virgen extra
3. 3

   Paso 3. Brown the artichokes

   Fry the artichoke hearts in the oil until golden, turning them with tongs.

   corazones de alcachofaaceite de oliva virgen extra
4. 4

   Paso 4. Sauté the shallots

   Cook the chopped shallots in the pan until soft.

   chalotaaceite de oliva virgen extra
5. 5

   Paso 5. Toast the rice

   Add the arborio rice and stir until the grains are coated and lightly toasted.

6. 6

   Paso 6. Deglaze with wine

   Pour in the dry white wine and stir until it is absorbed.

   vino blanco
7. 7

   Paso 7. Add the broth

   Ladle in the vegetable broth and stir while the rice absorbs it.

   caldo de verduras
8. 8

   Paso 8. Stir in artichokes and lemon

   Add the artichoke pieces and grate the zest of the lemon over the risotto, stirring to combine.

   corazones de alcachofalimón
9. 9

   Paso 9. Season with pepper

   Grind black pepper over the risotto and stir.

   pimienta negra
10. 10

    Paso 10. Stir in butter and cheese

    Add the butter and grated Parmigiano Reggiano and stir until melted and creamy.

    mantequillaparmesano
11. 11

    Paso 11. Fold in basil

    Add the chopped basil leaves and stir them through the risotto.

    albahaca
12. 12

    Paso 12. Serve with burrata

    Spoon the risotto into bowls, top with torn burrata, artichoke hearts and chopped parsley, and finish with a drizzle of olive oil and black pepper.

    The olive oil drizzle is optional.

    corazones de alcachofaperejilaceite de oliva virgen extrapimienta negra