Risotto with basil and burrata


  • 400 g of Nano Vialone Veronese IGP rice
  •     9 dl of vegetable and chicken broth
  •     100 g of fresh basil leaves
  •     20 g of Veneto DOP extra virgin olive oil
  •     60 g of grated parmesan
  •     1 knob of butter
  •     1⁄2 shallot
  • Salt and Pepper To Taste.




Preparation time

35 mins


In a saucepan, sauté the shallots with the Veneto DOP Extra Virgin Olive Oil.
After a few minutes, remove all the shallots, pour the Riso Nano Vialone Veronese PGI into the saucepan and toast. Add the boiling broth all at once, mix, cover, set the heat to low and cook for 15 minutes. At this point, turn off the heat and stir in the knob of butter and the grated parmesan. Only when the creaming is complete, add the basil julienne and mix one last time.
Serve garnishing the dish with basil leaves to taste together with a spoonful of burrata.

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