Pepperoncini Risotto with Burrata

11/19/2023

Pepperoncini Risotto with Burrata

Prep Time: 10 Min
Cook Time: 25 - 30 Min

Yields: 2 Main / 4 Side

WHAT YOU NEED

Empty the broth in to a small, covered pot and bring to a boil. Once boiled, reduce to a simmer and keep covered.
Begin heating 2 Tbsp. butter, pepperoncini, and garlic, in a 10" skillet set to just below medium heat. Once heated, stir, and let everything sizzle together for 30 + seconds without burning. Add the onion and a good pinch of salt. Stir and cook 5 - 7 minutes until onions are no longer crisp.

Stir in the rice, season again with a pinch of salt, and continue to stir and cook until the grains of rice go opaque and the white germ is very visible. A couple minutes at most. Pour in the wine, season again with salt, stir, and simmer until the wine is almost entirely absorbed. At this point, reduce the heat a little on the skillet and pour in the first ladle of hot broth. Stir, season with a pinch of salt, and simmer until the broth is absorbed. Continue this process until the rice is just about ready, it's very al dente at this point.
Add one more full ladle of broth, stir, and let that go until reduced by about half. Taste the rice and ensure it is now cooked to your liking before turning off the heat and folding in the juice of the lemon, remaining Tbsp. butter, and grana padano until creamy & combined. Taste the risotto and season with additional salt / pepper flakes if needed.
Serve up the risotto and top with a broken open burrata. Drizzle the burrata with chili, & sprinkle with Himalayan salt, cracked pep, and pepper flakes. Grate some additional grana padano over the dish, garnish with fresh basil / parsley if desired, and ENJOY!