Pesto Risotto with Burrata
Pesto Risotto with Burrata
Submitted by Denise Walburg
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons Fustini's Basil Crush olive oil
- 1 yellow onion, diced
- 2 cups arborio rice
- 1/2 cup white wine
- 2 quarts vegetable stock, simmering
- 1/4 cup Ligurian Pesto
- 3 tablespoons fresh chopped basil, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fustini's Parmesan Spice blend
- 1 large burrata ball
- Salt and pepper to taste
Directions
- Heat olive oil in a large sauté, pan over medium heat. Add onion, and sauté, until soft and translucent. Add rice and continue to sauté, until rice is covered in oil and begins to toast slightly (white centers appear). Add white wine and cook until the pan is almost dry. Next, add stock in 1/2 cup amounts while constantly stirring until the liquid is almost completely gone. Repeat adding one cup of stock and cooking until dry until rice is tender and creamy.
- Stir in pesto, basil, spice blend, salt and pepper until blended. Place in a serving bowl while still hot and top with a burrata ball. Garnish with additional basil.
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