Mediterranean Risotto with Burrata & Fresh Basil

Method

1. 1 Toast the risotto

   Heat the extra-virgin olive oil listed for the risotto in a wide pan. Add the risotto mix and toast for about 1 minute. Add a splash of dry white wine, if using, and let it evaporate.

2. 2 Simmer

   Add 700 ml of water and vegetable stock concentrate. Simmer gently for about 15 minutes, stirring occasionally.

3. 3 Finish until creamy

   Remove the risotto from the heat and stir in 15 g butter until creamy. Taste and add salt only if needed.

4. 4 Add the burrata

   Divide the risotto between the serving plates. Top with 125 g burrata, torn into pieces and shared between the servings.

5. 5 Finish with basil

   Scatter over torn basil leaves and finish with freshly ground black pepper. Serve immediately while the risotto is hot and the burrata is just beginning to melt into it.