Ultimate Creamy Burrata, Truffle and Mushroom Risotto

Heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat. 

Once hot add the mushrooms and stir-fry until softened, 5 mins.

Stir in half the garlic and fry for 1 min more.

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

Stir a ladle of your chicken 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, lay the Serrano ham slices onto a medium baking tray and bake on the top shelf of your oven until crispy and golden, 5-7 mins. 

Once crispy, transfer to a plate and set aside. 

Halve the ciabatta, then lay the ciabatta halves 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.

Once cooked, remove your risotto from the heat. Stir in the Parmigiano Reggiano, 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.

Drain the burrata, then carefully halve it.