Truffled Mushroom Risotto with Burrata & Pine Nuts
with Parmigiano Reggiano, pecorino & fresh herbs
Build your perfect festive feast with our special Christmas selection! Made with premium ingredients and a touch of luxury, this delicious main course brings something truly memorable to your Christmas table. Browse all the options in the Christmas category.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Risotto rice
½ piece
Garlic
½ piece
Onion
½ piece
Leek
40 milliliters
White wine
(Contains: Zwaveldioxide en sulfiet)
175 g
Pre-cut mushroom mix
½ sachet(s)
Dried thyme
5 g
Pine nuts
5 g
Fresh flat leaf parsley & basil
4 milliliters
Truffle-style olive oil
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
Not included in your delivery
300 milliliters
Low sodium mushroom or vegetable stock
½ tablespoon
[Plant-based] butter
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Slice the leek into half-rings.
- Melt a small knob of butter in a deep frying pan over medium-high heat.
- Fry the garlic with the leek, the onion and the thyme for 5 minutes.
- Add the risotto rice and toast the grains for 1 minute, then deglaze with the white wine.
- Reduce the heat and then pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- Heat a clean frying pan over medium-high heat and toast the pine nuts until golden-brown.
- Remove from the pan and set aside.
- Melt a small knob of butter in the same pan over high heat and fry the mushrooms for 5 - 7 minutes.
- Deglaze with the balsamic vinegar, then season to taste with salt and pepper.
- Meanwhile, finely chop the fresh herbs.
- Stir the pecorino into the risotto, along with half of the fresh herbs.
- Taste and season with salt and pepper as needed.
- Halve the burrata and grate the Parmigiano Reggiano.
- Serve the risotto on plates, topped with the mushrooms and the burrata.
- Drizzle with the truffle oil.
- Garnish with the pine nuts and the Parmigiano Reggiano.
- Finish with the rest of the fresh herbs.
