Serves 1
Directions
- 1Halve the artichoke hearts.
- 2Add olive oil to a pan.
- 3Add garlic to the pan.
- 4Fry the artichoke hearts until golden brown.
- 5Remove the artichoke hearts from the pan.
- 6Finely chop the shallots.
- 7Add the chopped shallots to the pan and cook until translucent.
- 8Add Arborio rice to the pan and toast it for a few minutes, stirring continuously.
- 9Pour dry white wine into the rice and stir until it evaporates.
- 10Add vegetable broth gradually, one ladle at a time, stirring constantly until each addition is absorbed before adding more.
- 11Add the fried artichoke hearts (cut into smaller pieces) to the risotto.
- 12Zest one lemon into the risotto.
- 13Season with salt and pepper.
- 14Add butter, grated Parmigiano Reggiano, and chopped basil to the risotto.
- 15Stir everything together until combined and creamy.
- 16Serve the risotto on a plate.
- 17Top with freshly ground black pepper.
- 18Add torn burrata to the risotto.
- 19Place the remaining fried artichoke hearts on top.
- 20Garnish 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
- 4 tbsp Colavita Extra Virgin Olive Oil
- 2 cloves garlic
- 1 count shallots
- 1 cup Colavita Arborio Rice
- 0.25 cup dry white wine
- 3 cups vegetable broth
- 1 count lemon
- to taste sea salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 0.5 cup grated Parmigiano Reggiano
- 8 leaves basil leaves
- 2 tbsp fresh parsley
- 2 count burrata
Equipment
knifecutting boardpantongswooden spoonladlegraterpepper mill
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