Mushroom Risotto with Burrata


4 serves
40 minutes


Marisa’s simple recipe for a delicious risotto, made extra special with the addition of a plump, cream-filled Burrata on top!




150g Burrata
Grated Parmesan
2 Tbsp olive oil
2 cloves garlic, sliced
1 small brown onion, chopped
200g button mushrooms, sliced
2 cups Arborio rice
4 cups stock (vegetable or chicken)
100g frozen peas, defrosted
salt and pepper, to taste


1 Heat oil in a heavy based saucepan. Add chopped onion and garlic and stir occasionally. Sauté until soft and translucent.
2 Add the sliced mushrooms and cook slightly. Next add the rice and stir for 1-2 minutes until coated with oil.
3 Gradually pour in one cup of stock at a time until slightly absorbed. Continue until all stock is used. Cook for 20-25 minutes, stirring frequently, until rice is tender.
4 Stir through peas and some Grated Parmesan. Remove from heat and transfer to a serving dish. Place the Burrata on top and sprinkle with Grated Parmesan. Slice Burrata open over the Risotto and cut it into portions. Serve immediately.

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