Artichoke & Burrata Risotto

• bendras laikas: 34 minutes

Ingredientai

For the risotto:

1-2 shallots, finely chopped

2 cloves garlic, peeled

4 tbsp Colavita Extra Virgin Olive Oil, divided

2 tbsp unsalted butter

1 cup Colavita Arborio Rice

¼ cup dry white wine, such as Chardonnay

3-4 cups vegetable broth (see Notes)

2 jars (9.87 oz each) Colavita Artichoke Hearts in Extra Virgin Olive Oil, halved

About 1/2 cup grated Parmigiano Reggiano, plus extra for garnish

Fine sea salt, to taste

½ tsp freshly ground black pepper (optional)

Zest of 1 lemon

8 basil leaves, chopped just before adding

For serving:

2 tbsp fresh parsley, chopped

2 burrata, torn

Drizzle of Colavita Extra Virgin Olive Oil, optional

Freshly ground black pepper, to taste

Nurodymai

Sear the artichokes: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the whole garlic cloves and let them infuse for 30 seconds. Add the halved artichokes, cut side down, and sear for 2-3 minutes until golden. Flip and cook for another 2 minutes. Remove the artichokes and garlic and set aside.

Reserve about 6 artichoke halves per serving for garnish, and roughly chop the rest.

Start the risotto: In the same skillet, add a bit more oil if needed, then add the shallots. Sauté for 3-4 minutes until softened and lightly golden. Stir in the rice and toast for 2 minutes.

Pour in the wine and cook for 1-2 minutes, stirring until mostly absorbed.

Reduce heat to medium-low. Add the broth one ladleful at a time, stirring frequently and letting each addition absorb before adding more. Continue until the rice is creamy and tender, about 20-25 minutes.

Stir in the lemon zest, chopped artichokes, salt, and black pepper (remember Parmigiano will add salt). Remove from heat and stir in the butter, grated Parmigiano, and basil. Taste and adjust seasoning as needed.

Serve: Spoon into shallow bowls. Top each serving with torn burrata, the reserved seared artichokes, parsley, and a drizzle of extra virgin olive oil. Finish with black pepper if desired. Serve immediately.

Notes

If you can’t find high-quality butter or Parmigiano Reggiano, add 2-4 tbsp (⅛–¼ cup) heavy cream at the end to help enrich the risotto. It’s not traditional, but it will give you a creamy result.

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