Artichoke & Burrata Risotto
Serves 1
Directions
- 1Open the jar of Colavita Artichoke Hearts in Extra Virgin Olive Oil.
- 2Halve the artichoke hearts.
- 3Add Colavita Extra Virgin Olive Oil to a pan.
- 4Add garlic cloves to the pan.
- 5Add the halved artichoke hearts to the pan and fry.
- 6Peel and finely chop the shallots.
- 7Add the chopped shallots to the pan and saute.
- 8Add Colavita Arborio Rice to the pan.
- 9Stir the rice with the shallots.
- 10Add dry white wine to the rice.
- 11Stir the rice with the wine until absorbed.
- 12Gradually add vegetable broth to the rice, stirring continuously until absorbed.
- 13Add the chopped artichoke hearts to the risotto.
- 14Zest one lemon into the risotto.
- 15Add fine sea salt to taste.
- 16Add freshly ground black pepper to the risotto.
- 17Stir all ingredients together.
- 18Add unsalted butter to the risotto.
- 19Grate Parmigiano Reggiano into the risotto.
- 20Add chopped fresh basil leaves to the risotto.
- 21Stir all ingredients until well combined and creamy.
- 22Serve the risotto on a plate.
- 23Season with freshly ground black pepper.
- 24Add torn burrata on top of the risotto.
- 25Place the whole fried artichoke hearts on top as garnish.
- 26Drizzle with Colavita Extra Virgin Olive Oil and chopped fresh parsley.
Ingredients
- 2 jars (9.87 oz each) Colavita Artichoke Hearts in Extra Virgin Olive Oil
- 4 tbsp Colavita Extra Virgin Olive Oil
- 2 cloves garlic
- 1 whole shallots
- 1 cup Colavita Arborio Rice
- 0.25 cup dry white wine
- 3 cups vegetable broth
- 1 whole lemon
- to taste fine sea salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 0.5 cup Parmigiano Reggiano
- 8 leaves fresh basil leaves
- 2 tbsp fresh parsley
- 2 whole burrata
Equipment
knifecutting boardpanspoongratertongs
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