Truffled Mushroom Risotto with Burrata & Pine Nuts
with Parmigiano Reggiano, pecorino & fresh herbs- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
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.
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.
