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 Tub | |
| 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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