Burrata Risotto Bowl Recipe
Make Burrata Risotto Bowl Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Risotto
Toppings & Finish
Method
Risotto
- 1
Prepare the stock
Pour the chicken or vegetable stock into a medium saucepan and bring it to a gentle simmer over low-medium heat. Keep it at a bare simmer while you cook the risotto so the liquid is hot when added.
- 2
Sweat the aromatics
In a wide, heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat until the butter melts. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 4–5 minutes. Add the minced garlic and cook for another 30–45 seconds until fragrant.
- 3
- 4
Deglaze with wine
Pour in the 1/2 cup dry white wine and stir continuously until almost all the wine has evaporated and the pan is nearly dry.
- 5
Add hot stock gradually
Begin adding the hot stock, one ladle (about 1/2 cup) at a time. Add the first ladleful, stir frequently until the liquid is mostly absorbed. Continue adding stock, stir frequently (not constantly) to release starches, allowing the rice to absorb most of the liquid before the next addition. This process takes about 18–22 minutes. Taste the rice after 16 minutes — it should be al dente with a slight bite. You may not need all 5 cups; reserve any unused stock.
- 6
Finish with butter and cheese
When the rice is creamy and al dente, remove the pan from heat. Stir in the remaining 1 tablespoon unsalted butter and the 1/2 cup grated Parmesan. Taste and season with the 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Cover the pan and let rest for 1–2 minutes to meld and become extra creamy.
Toppings & Finish
- 7
Portion the risotto
Spoon the risotto into two shallow bowls, spreading it slightly to form a small well in the center of each bowl to cradle the burrata.
- 8
Add burrata
Place one burrata ball in the center of each risotto bowl. If the burrata is large, you can tear it open slightly so the creamy interior mixes with the risotto once broken.
- 9
Finish and garnish
Drizzle about 1 teaspoon extra-virgin olive oil over each burrata. Scatter torn basil leaves and optional microgreens or arugula around the burrata. Grate or sprinkle the 1 teaspoon lemon zest over each bowl for brightness. Finish with cracked black pepper and flaky sea salt to taste (about 1/4–1/2 tsp flaky salt total).
- 10
Serve
Serve immediately while the risotto is warm and the burrata is creamy. To eat, break the burrata so the creamy center flows into the risotto, combining flavors and creating a luxurious texture.