Artichoke & Burrata Risotto

Étapes12

1. 1

   Étape 1. Add olive oil

   Pour the extra virgin olive oil into the pan.

   huile d'olive extra vierge
2. 2

   Étape 2. Fry the garlic

   Cook the garlic cloves in the oil.

   ailhuile d'olive extra vierge
3. 3

   Étape 3. Brown the artichokes

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

   cœurs d'artichauthuile d'olive extra vierge
4. 4

   Étape 4. Sauté the shallots

   Cook the chopped shallots in the pan until soft.

   échalotehuile d'olive extra vierge
5. 5

   Étape 5. Toast the rice

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

6. 6

   Étape 6. Deglaze with wine

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

   vin blanc
7. 7

   Étape 7. Add the broth

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

   bouillon de légumes
8. 8

   Étape 8. Stir in artichokes and lemon

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

   cœurs d'artichautcitron
9. 9

   Étape 9. Season with pepper

   Grind black pepper over the risotto and stir.

   poivre noir
10. 10

    Étape 10. Stir in butter and cheese

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

    beurreparmesan
11. 11

    Étape 11. Fold in basil

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

    basilic
12. 12

    Étape 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.

    cœurs d'artichautpersilhuile d'olive extra viergepoivre noir