Ultimate Burrata, Truffle and Mushroom Risotto
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Ultimate Burrata, Truffle and Mushroom Risotto

with Crispy Serrano Ham and Garlic Bread

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time40 minutes


serving amount

3 unit(s)

Garlic Clove

20 grams

Chicken Stock Paste

120 grams

Sliced Mushrooms

175 grams

Risotto Rice

2 slice(s)

Serrano Ham

1 unit(s)


(Contains Cereals containing gluten)

20 grams

Parmigiano Reggiano

(Contains Milk)

1 sachet(s)

Truffle Zest

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

125 grams


(Contains Milk)

Not included in your delivery

750 milliliter(s)

Water for the Stock

1 tbsp

Olive Oil for the Garlic Bread

20 grams



Nutritional information

Energy (kJ)3368 kJ
Energy (kcal)805 kcal
Fat33.8 g
of which saturates18.1 g
Carbohydrate96.4 g
of which sugars5.5 g
Protein27.5 g
Salt4.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Pan
Large Saucepan
Baking Tray
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the chicken stock paste and stir to combine. Bring to the boil then reduce the heat to the lowest setting.


Heat a drizzle of oil in a large saucepan on medium heat. 

Add the mushrooms, then stir-fry until softened, 5 mins. Stir in half the garlic and fry for 1 min. 

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.


Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.

The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.


While the risotto cooks, pop the Serrano ham onto a medium baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins. When cooked, transfer the crispy ham to a plate and set aside. Keep the baking tray, you'll use it again.

Halve the ciabatta and lay onto the (now empty) baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).


When the risotto is nearly ready, bake the garlic bread on the top shelf of your oven until golden, 5-6 mins. When done, halve the ciabatta, then cut diagonally into triangles.

Once cooked, remove the risotto from the heat.

Stir in the Parmesan cheese, truffle zest and butter (see pantry for amount). Season to taste with salt and pepper.

In a medium bowl, toss the baby leaves with the balsamic glaze until evenly coated.

Drain the burrata.


Divide the risotto between bowls. 

Carefully halve the burrata and place it on top of the risotto. Add a piece of crispy Serrano ham to each bowl. 

Serve with the salad and garlic bread on the side.