Artichoke & Burrata Risotto

Serves 1
instagram.com

Directions

  1. 1Halve the artichoke hearts.
  2. 2Halve the artichoke hearts.
  3. 3Halve the artichoke hearts.
  4. 4Add olive oil to a pan.
  5. 5Add olive oil to a pan.
  6. 6Add olive oil to a pan.
  7. 7Add garlic to the pan.
  8. 8Add garlic to the pan.
  9. 9Add garlic to the pan.
  10. 10Fry the artichoke hearts until golden brown.
  11. 11Fry the artichoke hearts until golden brown.
  12. 12Fry the artichoke hearts until golden brown.
  13. 13Remove the artichoke hearts from the pan.
  14. 14Remove the artichoke hearts from the pan.
  15. 15Remove the artichoke hearts from the pan.
  16. 16Finely chop the shallots.
  17. 17Finely chop the shallots.
  18. 18Finely chop the shallots.
  19. 19Add the chopped shallots to the pan and cook until translucent.
  20. 20Add the chopped shallots to the pan and cook until translucent.
  21. 21Add the chopped shallots to the pan and cook until translucent.
  22. 22Add Arborio rice to the pan and toast it for a few minutes, stirring continuously.
  23. 23Add Arborio rice to the pan and toast it for a few minutes, stirring continuously.
  24. 24Add Arborio rice to the pan and toast it for a few minutes, stirring continuously.
  25. 25Pour dry white wine into the rice and stir until it evaporates.
  26. 26Pour dry white wine into the rice and stir until it evaporates.
  27. 27Pour dry white wine into the rice and stir until it evaporates.
  28. 28Add vegetable broth gradually, one ladle at a time, stirring constantly until each addition is absorbed before adding more.
  29. 29Add vegetable broth gradually, one ladle at a time, stirring constantly until each addition is absorbed before adding more.
  30. 30Add vegetable broth gradually, one ladle at a time, stirring constantly until each addition is absorbed before adding more.
  31. 31Add the fried artichoke hearts (cut into smaller pieces) to the risotto.
  32. 32Add the fried artichoke hearts (cut into smaller pieces) to the risotto.
  33. 33Add the fried artichoke hearts (cut into smaller pieces) to the risotto.
  34. 34Zest one lemon into the risotto.
  35. 35Zest one lemon into the risotto.
  36. 36Zest one lemon into the risotto.
  37. 37Season with salt and pepper.
  38. 38Season with salt and pepper.
  39. 39Season with salt and pepper.
  40. 40Add butter, grated Parmigiano Reggiano, and chopped basil to the risotto.
  41. 41Add butter, grated Parmigiano Reggiano, and chopped basil to the risotto.
  42. 42Add butter, grated Parmigiano Reggiano, and chopped basil to the risotto.
  43. 43Stir everything together until combined and creamy.
  44. 44Stir everything together until combined and creamy.
  45. 45Stir everything together until combined and creamy.
  46. 46Serve the risotto on a plate.
  47. 47Serve the risotto on a plate.
  48. 48Serve the risotto on a plate.
  49. 49Top with freshly ground black pepper.
  50. 50Top with freshly ground black pepper.
  51. 51Top with freshly ground black pepper.
  52. 52Add torn burrata to the risotto.
  53. 53Add torn burrata to the risotto.
  54. 54Add torn burrata to the risotto.
  55. 55Place the remaining fried artichoke hearts on top.
  56. 56Place the remaining fried artichoke hearts on top.
  57. 57Place the remaining fried artichoke hearts on top.
  58. 58Garnish with chopped fresh parsley and a drizzle of extra virgin olive oil.
  59. 59Garnish with chopped fresh parsley and a drizzle of extra virgin olive oil.
  60. 60Garnish with chopped fresh parsley and a drizzle of extra virgin olive oil.

Ingredients

  • 2 jars (9.87 oz each) Colavita Artichoke Hearts in Extra Virgin Olive Oil
  • 2 jars (9.87 oz each) Colavita Artichoke Hearts in Extra Virgin Olive Oil
  • 2 jars (9.87 oz each) Colavita Artichoke Hearts in Extra Virgin Olive Oil
  • 4 tbsp Colavita Extra Virgin Olive Oil
  • 4 tbsp Colavita Extra Virgin Olive Oil
  • 4 tbsp Colavita Extra Virgin Olive Oil
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 count shallots
  • 1 count shallots
  • 1 count shallots
  • 1 cup Colavita Arborio Rice
  • 1 cup Colavita Arborio Rice
  • 1 cup Colavita Arborio Rice
  • 0.25 cup dry white wine
  • 0.25 cup dry white wine
  • 0.25 cup dry white wine
  • 3 cups vegetable broth
  • 3 cups vegetable broth
  • 3 cups vegetable broth
  • 1 count lemon
  • 1 count lemon
  • 1 count lemon
  • to taste sea salt
  • to taste sea salt
  • to taste sea salt
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp freshly ground black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 0.5 cup grated Parmigiano Reggiano
  • 0.5 cup grated Parmigiano Reggiano
  • 0.5 cup grated Parmigiano Reggiano
  • 8 leaves basil leaves
  • 8 leaves basil leaves
  • 8 leaves basil leaves
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • 2 count burrata
  • 2 count burrata
  • 2 count burrata

Equipment

knifecutting boardpantongswooden spoonladlegraterpepper mill