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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!