Ultimate Creamy Burrata, Truffle and Mushroom Risotto
with Crispy Serrano Ham and Garlic Ciabatta
Looking for a taste of everyday luxury? This Ultimate Creamy Burrata, Truffle and Mushroom Risotto is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Translated from the Italian for ‘buttery’, burrata is a fresh and creamy cheese that is perfect for sharing. Typical of the Puglia region, burrata consists of a casing of mozzarella with filled with soft stracciatella and clotted cream. Perfect for adding to salads, pizzas and pasta or as an appetiser.
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 to keep the stock warm.
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.
Share your ultimate truffle and mushroom risotto between your bowls.
Place the halved burrata on top of each bowl, then finish with a crispy Serrano ham slice.
Cut the garlic ciabatta diagonally into triangles and serve alongside with the salad.