Pesto Risotto with Burrata

Directions

1. 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.
2. 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.