Serving size 4 people
INGREDIENTS
1.5 laters of vegetable broth
2 tablespoons butter divided
1 sweet onion chopped
1.5 cups arborio rice
3/4 cup white wine
Juice of 1 large or 2 small lemons
2 tablespoons of lemon zest
1/2 cup freshly grated Parmesan cheese divided
2 tablespoons chopped fresh basil
1 ball of burrata ripped into 4 pieces
PREPARATION
In a large sauce pan add vegetable broth and bring to a simmer. then reduce to low heat
In a large saucepan melt 1 tablespoon of butter over medium heat and add the chopped onion and cook until soft around 6 minutes. Add rice stir then add the wine and stir. Let the wine evaporate for 2-3 minutes..
Start adding the broth little by little. First add 2-3 saddles and stirring occasionally. Once the broth has been absorbed add another 2-3 saddles. You want the rice just to be covered. Continue until the rice is al dente, this should take around 30 minutes,
Stir in half the cheese and remaining 1 tablespoons butter followed by the lemon juice and zest. Season with salt.
Plate and sprinkle some parmesan, basil, fresh black pepper and add 1 piece of the burrata next to the risotto and top with fresh black pepper .