Risotto verde con burrata (burrata risotto)

Name: Risotto verde con burrata (burrata risotto) recipe
Yield: 4
Ingredients: 60ml olive oil; 1 onion, finely diced; 1 garlic clove, crushed; 380g carnaroli rice (or arborio rice); 1.4L vegetable stock; 100g baby peas, podded; 100g finely grated Parmigiano Reggiano; 100g burrata ball; Zest of 1 lemon; 1/2 bunch flat-leaf parsley, including stems; 1/2 bunch mint, leaves picked; 2 long green shallots; 2 handfuls baby spinach; 1 garlic clove; 125ml olive oil; 20.00 ml red wine vinegar

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P15 Risotto verde con burrata (burrata risotto pasta)

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by Danny Corbett

DANNY CORBETT, CHEF

Dec 02, 2022

“Bright green, fresh and full of flavour, this is the perfect spring dish to share. The burrata acts as its own sauce when it’s burst in the centre, and adds a real luxury to this humble dish.” – Danny Corbett.

1/4 cup (60ml) extra virgin olive oil
1 onion, finely diced
1 garlic clove, crushed
380g carnaroli rice (or arborio rice)
1.4L vegetable stock
100g baby peas, podded
100g finely grated Parmigiano Reggiano
100g burrata ball
Zest of 1 lemon

Verde sauce

1/2 bunch flat-leaf parsley, including stems
1/2 bunch mint, leaves picked
2 long green shallots
2 handfuls baby spinach
1 garlic clove
1/2 cup (125ml) good-quality extra virgin olive oil
1 tbs red wine vinegar

Method

1.

For the verde sauce, whiz all the ingredients in a blender until smooth. Chill until required.
2.

Heat 1 tbs oil in a large, deep frypan over medium-low heat. Add onion and garlic and cook for 1 minute or until translucent, but not coloured. Add rice, stirring for 1 minute to coat in the onion mixture. Pour in one-quarter of the stock and bring to a simmer, gently stirring continuously. Once the stock has reduced and is absorbed by the rice, repeat with one-third of the remaining stock. Continue twice more with the remaining stock until the rice is nice and tender, but not al dente (this will take 20-25 minutes).
3.

Remove risotto from the heat and stir in the verde sauce until well combined. (The green sauce should pop in colour when it reacts to the heat, giving you a lovely springtime hue.)
4.

Gently fold in peas and two-thirds of the parmesan. Check the consistency of the risotto; it should just fall off the spoon. If not, add a splash of extra stock. Pour onto a large serving plate, sprinkle with the remaining parmesan and drizzle with a little of the remaining oil. Top with burrata and season with salt flakes and freshly ground black pepper. Scatter with lemon zest. Serve immediately.