Saffron Risotto with Burrata & Lemon

By Culiora

A luxurious spin on classic Milanese risotto, blending floral saffron and rich Parmigiano Reggiano with a bright, aromatic lift of lemon. Creamy torn burrata is melted over the warm rice just before serving, creating an irresistible contrast of temperatures and textures.

• Servings: 4
• Prep time: 15 min
• Cook time: 30 min
• Total time: 45 min

Ingredients

• 0.5 g saffron threads
• 1.2 l vegetable stock or light chicken stock
• 40 g unsalted butter, divided
• 2 tbsp olive oil
• 1 pcs shallot, finely minced
• 320 g carnaroli or arborio rice
• 120 ml dry white wine
• 60 g Parmigiano Reggiano, freshly grated
• 1 pcs organic lemon (finely grated zest and 1 tbsp juice)
• 0.5 tsp fine sea salt, plus more to taste
• 0.25 tsp freshly ground black pepper
• 250 g burrata cheese, room temperature, torn into chunks
• 1 tbsp extra virgin olive oil, for drizzling

Instructions

1. Pour the stock into a medium saucepan and bring to a gentle simmer over low heat. Ladle about 60 ml of hot stock into a small bowl, crush the saffron threads slightly between your fingers into the bowl, and leave to infuse for at least 10 minutes.
2. In a wide, heavy-bottomed saucepan or Dutch oven, heat 15 g of the butter and 2 tablespoons of olive oil over medium-low heat. Add the minced shallot and cook gently for 3 to 4 minutes until soft and translucent, without letting it brown.
3. Add the rice to the pan and stir continuously for 2 minutes to toast the grains until the edges look translucent and the rice smells nutty and warm.
4. Pour in the dry white wine and stir constantly until the liquid is fully absorbed by the rice, about 1 to 2 minutes.
5. Add a ladleful (roughly 120 ml) of simmering stock to the rice, stirring regularly with a wooden spoon over medium-low heat. Keep at an active simmer. Once the stock is almost absorbed, add another ladleful. Continue this process, stirring frequently, for about 14 minutes.
6. Stir in the reserved saffron infusion along with its liquid. Continue adding stock ladle by ladle and stirring until the rice is tender with a slight al dente bite in the centre, about 17 to 19 minutes total cooking time for the rice.
7. Remove the saucepan from the heat. Add the remaining 25 g cold butter, grated Parmigiano Reggiano, 1 tablespoon of freshly squeezed lemon juice, half of the grated lemon zest, fine sea salt, and black pepper. Vigorously beat the ingredients into the rice for 1 minute (the mantecatura) until thick, creamy, and flowing (all'onda). Cover and let rest off the heat for 1 minute.
8. Divide the hot risotto among warm shallow bowls. Immediately top each portion with torn pieces of burrata, remaining lemon zest, a few grinds of black pepper, and a light drizzle of extra virgin olive oil. Serve immediately.