Risotto with spinach pesto with burrata: the real technique for making a risotto

Ingredients

For 4 servings

• •420 g 420 g Risotto rice
• •2 2 Burrata
• •2 2 Chicken broth cube
• •1.5 l 1.5 l Water
• •1 1 Onion(s)
• •35 g 35 g Butter
• •0 0 Salt
• •0 0 Pepper
• •For spinach pesto
• •110 g 110 g Spinach(s)
• •50 g 50 g Pine kernel(s)
• •50 g 50 g Greated Pecorino
• •100 g 100 g Olive oil
• •Some pinch(s) Salt

Method

1. 1.Preparation of broth and pesto
2. 2.In a saucepan, bring to a boil the water with the chicken broth cubes. At the same time, place spinach, almonds, olive oil and half the grated Parmesan in a blender. Mix until you get a homogeneous pesto and book.
3. 3.Cooking rice and onion
4. 4.In a large skillet or frying pan, sweat the onion finely chiseled in a little butter, without staining. Add the rice to risotto and mix until it becomes slightly translucent (nacre). Pour the white wine and let the alcohol evaporate.
5. 5.Gradual addition of broth
6. 6.Pour the hot broth over the rice, ladle after ladle, while waiting for full absorption between each addition. Stir regularly to prevent the rice from fastening and continue until all the liquid is absorbed (approximately 18 to 20 minutes).
7. 7.Finish of the risotto
8. 8.Once the rice is cooked, remove the pan from the heat. Add the remaining butter and the remaining parmesan, then mix thoroughly to bind it all (mantecatura). Then gently add the spinach pesto to get a well-green and creamy risotto.
9. 9.Service
10. 10.Draw the hot risotto on each plate. Finish with a half-burrata, or a few pieces, on top of each serving. Serve immediately to appreciate the burrata melt on the risotto.