Leek & Burrata Risotto

Steps6

1. 1

   Step 1. Prepare the leeks

   Slice the leeks into thin rounds and set aside.

2. 2

   Step 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.
3. 3

   Step 3. Toast the rice

   2 min

   Add the arborio rice to the pan with the leeks and stir for about 1-2 minutes until the grains are lightly toasted.

4. 4

   Step 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.
5. 5

   Step 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.

6. 6

   Step 6. Plate and top with burrata

   Divide the risotto among serving bowls. Top each portion with torn burrata, 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.