Artichoke and burrata risotto

Name: Artichoke and burrata risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 cups (1 L) chicken broth, hot; 2 tbsp (30 ml) butter; 1 tbsp (15 ml) olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 ½ cups (375 ml) arborio rice; ½ cup (125 ml) dry white wine; 1 can (398 ml) artichoke hearts, drained and quartered; ½ cup (125 ml) grated parmesan; 1 burrata; Zest of 1 lemon; Salt and pepper, to taste; Fresh basil, for garnish

Preparation 15 min
Cooking 30 min
Servings 4
Freezing I do not suggest

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Ingredients

4 cups (1 L) chicken broth, hot
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 ½ cups (375 ml) arborio rice
½ cup (125 ml) dry white wine
1 can (398 ml) artichoke hearts, drained and quartered
½ cup (125 ml) grated parmesan
1 burrata
Zest of 1 lemon
Salt and pepper, to taste
Fresh basil, for garnish

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Preparation

In a saucepan, keep the chicken broth hot over low heat.
In a large saucepan, melt the butter with olive oil over medium heat. Add the onion and cook 3 minutes, until translucent.
Add the garlic and cook 1 minute, stirring.
Add the arborio rice and stir to coat each grain well, about 2 minutes.
Deglaze with white wine and stir until completely absorbed.
Add the hot broth, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding the next ladle. Repeat for about 18 to 20 minutes, until the rice is creamy and al dente.
Add the artichoke hearts and parmesan. Mix well and season with salt and pepper.
Serve in bowls, place the burrata in the center, garnish with lemon zest and fresh basil.