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Mint risotto with black truffle burrata recipe

Risotto with Mint Pesto and Black Truffle Burrata

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Course Main Course
Cuisine Italian
Servings 6 Servings

Equipment

  • Food processor

Ingredients
  

For the risotto

  • 2 cups arborio rice rinsed
  • 64 oz chicken or vegetable stock homemade if possible
  • 1 white onion minced
  • 6 cloves garlic minced
  • 1 cup white wine save the rest for the chef
  • kosher salt
  • freshly ground black pepper
  • 4 burrata balls with black truffle, if availiable

For the mint pesto

  • 2 cups mint leaves
  • 1/2 cup parsley
  • 1/4 cup extra virgin oil
  • 1/4 cup pine nuts or almonds
  • 1/2 cup grated parmesan cheese
  • kosher salt
  • freshly ground black pepper

Instructions
 

Mint Pesto

  • First, make the mint pesto. Just add all the ingredients into the food processor and blend until smooth. Add more olive oil if needed.

Rissotto

  • Take the burrata cheese out of the fridge and let it sit at room temperature while you make the rest of this dish. You don't want to put a cold ball of cheese on your risotto. Letting it rest will help take the chill off and make it combine perfectly with the finished risotto.
  • Heat stock in a separate pot than the one you are using to make the risotto. You'll be adding the hot stock a cup at a time, and you want to add it hot, so it doesn't drop the temperate of the risotto.
  • Heat a large pot over medium heat. Drizzle olive oil on the bottom of the pot, add onions and cook until translucent, about 5 minutes.
  • Add the rice and garlic. Toast slightly before adding 1 cup of wine. Do not let the garlic or the rice burn. When the wine gets absorbed add one cup of stock. Stir continuously throughout the entire cooking process. This is important! As each cup of liquid gets absorbed, add another cup. A good rule of thumb is if you can drag a wooden spoon across the bottom of the pot and see the bottom, it's time to add more liquid. If the rice quickly cover back the path of the spoon, wait a little longer.
  • Continue to do this until the rice reaches the desired tenderness. I usually go through the 64 ounces, but you'll want to taste test to be accurate. If it needs more liquid, you can always add water if you've run out of stock.
  • Add salt and pepper to season the risotto.
  • Plate the risotto and add a large spoonful of the mint to the middle of the dish, or be fancy and try to marble it in. Set the burrata on top of the mint pesto. Drizzle some additional olive oil on top and sprinkle with some mint leaves.
  • If you like, you can swap out the burrata for scallops, fish, or chicken. Any of those would pair perfectly with the mint pesto.
Keyword Burrata, Creamy risotto, gluten-free, Mint risotto, risotto
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