Burrata Risotto Recipe

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the crushed garlic and cook until fragrant but not browned, about 30 seconds.

2. Add the crushed tomatoes, 1/2 teaspoon salt, and a few torn basil leaves. Bring to a gentle simmer, reduce heat to low and cook, uncovered, 10–12 minutes to thicken slightly. Taste and adjust seasoning. Keep warm and set aside.

3. In a food processor, combine basil, spinach (if using), toasted pine nuts, garlic, 1/4 cup Grana Padano, and a pinch of salt and pepper. Pulse to a coarse paste.

4. With the motor running, drizzle in 3 tablespoons olive oil until emulsified and smooth but still bright green. Taste and adjust salt. Transfer to a small bowl and set aside.

5. Pat the chicken strips dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

6. Set up a breading station: bowl 1 – flour mixed with cornstarch; bowl 2 – egg beaten with 2 tablespoons milk; bowl 3 – panko mixed with 1/4 cup grated Grana Padano.

7. Working in batches, dredge the chicken strips in flour, dip into the egg wash, then press into the panko-Grana mixture to coat evenly.

8. Heat 1 cup neutral oil in a frying pan over medium-high heat to 350°F (175°C). Fry the coated chicken in batches, 2–3 minutes per side, until golden and cooked through (internal temp 165°F / 74°C). Drain on a wire rack or paper towels. Keep warm.

9. Bring the stock to a gentle simmer in a saucepan and keep it hot over low heat.

10. In a wide heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds more.

11. Add the Carnaroli rice and toast, stirring constantly, until the edges of the grains are translucent, about 1–2 minutes.

12. Pour in the white wine and stir until it is almost completely absorbed.

13. Start adding the hot stock, about 1/2 cup at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue for 16–18 minutes until the rice is al dente and has a creamy consistency. You may not need all the stock; adjust to achieve desired texture.

14. Remove the risotto from the heat and stir in 1 tablespoon butter and the 3/4 cup grated Grana Padano until melted and glossy. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting as needed. Keep warm.

15. Spoon a generous portion of risotto onto each warmed plate, creating a shallow well in the center.

16. Ladle 2–3 tablespoons of warm sugo pomodoro into the well of each risotto portion.

17. Place one whole burrata ball on top of each portion of risotto (or split one burrata between two plates). Gently tear the burrata open so the creamy center flows onto the rice.

18. Arrange several pieces of chicken fritti around or on top of the burrata and risotto.

19. Dot or drizzle about 1 teaspoon pesto verde over each plate (or make a small quenelle) and finish with a light drizzle of extra-virgin olive oil and a few torn basil leaves.

20. Grind a little black pepper over each plate and serve immediately while the risotto is hot and the burrata is creamy.