Leek & Burrata Risotto

Name: Leek & Burrata Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 raciones
Ingredients: 200 g puerro; 320 g arroz arborio; 1 L caldo de verduras; 2 cda aceite de oliva; 30 g mantequilla; 60 g parmesano; 200 g burrata; pimienta negra al gusto; perejil al gusto

de Yarin Danieli@yarindanieli

Creamy risotto with caramelized leeks and cold burrata

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40 min
40 min en total
4 raciones
Dificultad media

Información nutricionalpor ración

1 ración ≈ 442 g

663 kcal
Proteínas: 22,4 g, 14 % de las calorías
Grasas: 29 g, 40 % de las calorías
Hidratos: 76,7 g, 47 % de las calorías

Calculado a partir de los ingredientes.

Cita romántica #creamy #gourmet #vegetarian

Contiene

Lácteos

Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.

Pasos6

Paso 1. Prepare the leeks
Slice the leeks into thin rounds and set aside.
puerro
Paso 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.
puerroaceite de oliva
Paso 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.
Paso 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.
caldo de verduras
Paso 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.
mantequillaparmesano
Paso 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.
aceite de olivapimienta negraperejil