Burrata and anchovies really are best friends, and making a first course with creamy, tasty risotto using fresh Italian ingredients is now a must in m...
Creamy and salty, snowy white and overflowing with flavor, fresh risotto with Burrata cheese and the particular pairing of anchovies makes for a contemporary Italian dish unlike so many others.
A roller-coaster for your taste buds, there's every reason to believe this slightly-sophisticated Risotto dish will become a new favorite for those special occasions where you need an Italian dish that feels and tastes like a million bucks, but we'll keep your secret: it's actually a cinch to pull together! In making any classic Italian risotto dish, the steps are not overwhelming, with a reliance instead on excellent-quality ingredients and attention paid to your pans as you prepare your tasty risotto dish.
The Mamablip Risotto with Burrata and anchovies has just one cooking passage, with the inclusion of an additional vegetable-based purée that makes your Risotto creamier and richer without adding the classic butter and cheese element that while delicious, isn't always 100% necessary to create a gorgeous authentic Italian risotto dish.
Perfect for lightening things up a bit, check out the Mamablip Risotto with Burrata and Anchovies recipe below, and get ready to wow your loved ones with this exciting, flavor-packed unique Risotto dish.
Learn the easy steps involved in prepping this visually-appealing Risotto dish, and let us know on the Mamablip social media pages how it turns out for you!
And if you're curious about other Anchovy dishes in Italian cuisine, why not sign up for a Live Cooking Class where you'll learn and taste how this marvelous little fish is used in so many exciting regional Italian dishes.
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for 4 servings
Place in bleneder: the tomatoes, 1 clove garlic, all the parsley and enough olive oil to allow the ingredients to blend into a moderately thick spread.
Blend, place in refrigerator and allow to rest during the other preparations.
Peel and finely mince onion. Heat additional olive oil in a large saucepan pan, add onion and allow to sauté until slightly browned.
Add dry rice kernels, and allow to toast for a few minutes, stirring to cover all the grains with the oil and onion mixture.
Once the grains are toasted, add a ladleful of hot water (enough to cover the grains). Stir until the rice has absorbed the water. Repeat this step for 10 minutes, and repeat the process until the rice is nearly done.
Leave the rice somewhat dry, as your last cooking step will be to add the garlic and parsley mixture to keep the risotto moist.
Place serving onto individual dish, top with sliced or shredded burrata cheese (fresh mozzarella wil, work if burrata is not available) and anchovies.
Mix well and serve hot.
tania Monday 25th of January 2021
Burrata and anchovies...what can go wrong?
Burrata and anchovies really are best friends, and making a first course with creamy, tasty risotto using fresh Italian ingredients is now a must in my kitchen
Elena Monday 25th of January 2021
A traditional combination to die for: burrata and anchovies!
Creamy risotto with salty anchovies: what can go wrong? Absolutely. thing, that is why I make this amazing first dish whenever I have burrata in hand!