Saffron risotto with Burrata
🔸2 onions
🔸3 garlic gloves
🔸Burrata cheese
🔸300 g rice Arborio
🔸150 ml of dry white wine
🔸chicken broth
🔸spices: saffron/turmeric/nutmeg powder/cayenne pepper
🔸grated parmesan or pecorino
🔸olive oil
1. Dice garlic,onion and cook on a skillet over medium heat.
2. Add rice and cook over medium heat, stirring often, 3 minutes (do not brown).
3. Add wine to the rice stirring constantly until all liquid will be absorbed.
4. Add 3/4 of broth to rice and stir until almost all broth is absorbed. Add all spices and salt.
5. Continuing adding broth that left and stir until liquid is almost absorbed. Put Burrata in the middle of skillet and mix it all together with rice mixture.
6. Season with salt/pepper and grate some parmesan over the top. Add olive oil before serving.
Enjoy🥰