Spinach Sun-Dried Tomato Burrata (Print Version)
Creamy risotto with tomato, spinach, Parmesan, and molten burrata core—a dramatic, rich, comforting dish.
# Ingredients:
→ For the Risotto
01 -
1 tablespoon olive oil
02 -
1 tablespoon unsalted butter
03 -
1 small shallot, finely diced
04 -
2 garlic cloves, minced
05 -
180 grams arborio rice
06 -
100 millilitres dry white wine
07 -
700 millilitres vegetable broth, kept warm
08 -
50 grams sun-dried tomatoes, chopped
09 -
80 grams baby spinach
10 -
50 grams Parmesan cheese, finely grated
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ For the Burrata Core
13 -
2 small burrata balls or 1 large, halved
14 -
Optional: drizzle of olive oil
15 -
Optional: crushed chili flakes
→ To Finish
16 -
Extra Parmesan cheese, for garnish
17 -
Fresh basil or flat-leaf parsley leaves
18 -
Cracked black pepper
# Instructions:
01 -
Heat olive oil and butter in a heavy-bottomed saucepan over medium heat. Add finely diced shallot and minced garlic, cooking gently until softened and aromatic, about 2 minutes.
02 -
Stir in the arborio rice and cook, stirring continuously, for 1 to 2 minutes until the grains are translucent at the edges.
03 -
Pour in the dry white wine and cook, stirring, until most of the liquid has evaporated.
04 -
Add warm vegetable broth one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Maintain a gentle simmer throughout.
05 -
After 10 minutes of cooking, stir in the chopped sun-dried tomatoes and continue stirring.
06 -
After 15 minutes, fold in the baby spinach and cook until wilted and tender.
07 -
When the rice is al dente and creamy, typically 18 to 20 minutes, remove from heat. Stir in grated Parmesan. Season with salt and freshly ground black pepper to taste.
08 -
Place a small burrata ball or half of a large one in the center of each serving plate. Gently spoon hot risotto around and partially over the burrata. Let stand for 1 minute to allow the core to begin melting.
09 -
Drizzle burrata with olive oil or sprinkle with chili flakes if desired. Garnish with extra Parmesan, fresh basil or parsley, and cracked black pepper. Serve immediately.
# Notes:
01 -
For best texture, stir risotto regularly and keep broth warm on the stove for even absorption.
02 -
Burrata is best added just before serving to preserve a molten core.