Pea Risotto with Giorgio's Burrata

Pea Risotto with Burrata

Serves: 2 people

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Ingredients

2 tbsp extra virgin olive oil

1 french shallot, finely chopped

1 clove garlic, minced

1½ cups frozen baby peas, blanched

1 large handful basil, blanched

2 large handfuls of baby spinach, blanched

1.2L of chicken stock

250g carnaroli rice (or arborio rice)

150ml white wine

80g finely grated parmesan

25g butter

1 Giorgio's Burrata 90g, to serve

3 tbsp toasted pine nuts, to serve

Instructions

Step 1

Heat stock in a saucepan.

Step 2

For the green puree, add blanched peas, basil and spinach into a blender with ½ ladleful of warm stock and blend until smooth and silky. Season and set aside.

Step 3

In a large pan, heat oil and gently sweat off shallot and garlic. Add the rice and coat well with the shallot mixture, cooking for about a minute. Add the white wine and reduce until all absorbed, agitating the pan occasionally so it doesn't stick. Now ladle by ladle add the stock. Turn the heat down to a simmer. Allow the rice to absorb the stock before ladling in more. This should take at least 20-25 minutes. Season with salt. The rice should be al dente.

Step 4

Turn the heat off and toss through the butter and parmesan then fold through the green puree.

Step 5

Serve on plates and spread out evenly. Garnish with burrata and pine nuts.

Step 6

Step 7

Step 8

Step 9

Notes

You can view the recipe video from Everyday Gourmet

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