Ultimate Burrata, Truffle and Mushroom Risotto
with Crispy Serrano Ham and Garlic Bread
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.
Chicken Stock Paste
(Contains Cereals containing gluten)
Baby Leaf Mix
Not included in your delivery
Water for the Stock
Olive Oil for the Garlic Bread
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.