Risotto Nero with Burrata

General description of recipe

Продукты:

6 cups chicken stock or low-sodium broth

🧅 1/2 medium onion minced 

🌾 1 1/2 cups Venere black rice 

🍷 1/4 cup dry white wine 

🧀 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving 

🧀 1/2 pound burrata or fresh buffalo mozzarella, cut into 6 pieces

Приготовление:

In a medium saucepan, bring the stock to a simmer. Keep warm over very low heat.  

In a large saucepan, heat the 1/4 cup of olive oil. Add the onion and a generous pinch of kosher salt and cook over moderate heat, stirring, until softened, about 3 minutes. 

Add the rice and cook, stirring, until well coated with oil, about 1 minute. 

Add the wine and cook, stirring, until absorbed. 

Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly and allowing the stock to be nearly absorbed between additions. 

The risotto is done when the rice is al dente and suspended in a creamy sauce, 35 to 40 minutes total. Stir in the 2 tablespoons of Parmigiano and the remaining 1 tablespoon of butter and season with kosher salt and pepper.

Garnish with the burrata. Top with a sprinkle of flaky sea salt and a drizzle of olive oil and serve. Pass additional cheese at the table.