Artichoke & Burrata Risotto

Steps12

1. 1

   Step 1. Add olive oil

   Pour the extra virgin olive oil into the pan.

2. 2

   Step 2. Fry the garlic

   Cook the garlic cloves in the oil.

   Extra virgin olive oil
3. 3

   Step 3. Brown the artichokes

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

   Extra virgin olive oil
4. 4

   Step 4. Sauté the shallots

   Cook the chopped shallots in the pan until soft.

   Extra virgin olive oil
5. 5

   Step 5. Toast the rice

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

6. 6

   Step 6. Deglaze with wine

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

7. 7

   Step 7. Add the broth

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

   Vegetable stock
8. 8

   Step 8. Stir in artichokes and lemon

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

   Artichoke heart
9. 9

   Step 9. Season with pepper

   Grind black pepper over the risotto and stir.

10. 10

    Step 10. Stir in butter and cheese

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

    Parmesan
11. 11

    Step 11. Fold in basil

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

12. 12

    Step 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.

    Extra virgin olive oil