Creamy Bell Pepper Risotto with Burrata

17/11/2023

Here is a recipe for a delicious Creamy Bell Pepper Risotto with Burrata. It’s a rich and colorful variation that combines the sweet taste of bell peppers with the creaminess of burrata.

Ingredients

320 g of Carnaroli or Arborio rice
2 bell peppers (red and yellow, for a more colorful dish)
1 small white onion
1 clove of garlic
1 liter of hot vegetable broth
150 g of burrata
80 g of grated Parmesan cheese
Dry white wine to taste
Extra virgin olive oil
Salt and pepper to taste
Fresh basil for garnish

Preparation

Begin with preparing the bell peppers. Wash them, cut them in half, remove seeds and inner strands, and then cut them into strips or cubes. If you prefer a sweeter and less rustic flavor, you can also roast the bell peppers in the oven beforehand, then peel them and cut them.
Finely chop the onion and sauté in a large pan with a drizzle of extra virgin olive oil and garlic. Once the onion is golden, remove the garlic.
Add the chopped bell peppers and sauté for a few minutes. Then, add the rice and toast it until it becomes translucent.
Deglaze with white wine and let the alcohol evaporate, stirring occasionally.
Start adding the hot broth, a ladle at a time, waiting for the liquid to be absorbed before adding the next. Keep the heat on medium-low and continue stirring.
When the rice is almost al dente, add the chopped burrata and Parmesan, and stir until you achieve a creamy consistency.
Season with salt and pepper to your taste.
Serve the risotto garnished with fresh basil leaves and, if desired, additional flakes of burrata.

This risotto is characterized by the creaminess given by the burrata, which blends perfectly with the sweet and slightly smoky flavor of the bell peppers. You can pair it with a fresh and aromatic white wine. Burrata is a typical cheese from Puglia and is known for its soft texture and the core of cream and stracciatella inside, making it perfect for adding a luxurious consistency to dishes like this risotto.