Risotto with Endive, burrata cheese and red onion

Risotto with Endive, burrata cheese and onion The photo not as bright as I wanted it done in a dark and stormy night, where there was really way to illuminate decently on plate, but I assure you that this risotto, in its utter simplicity, is to try. Is’ made with Escarole, a slightly bitter salad, and the bitterness is softened and balanced perfectly by the fatness of burrata, strictly of Andria, sweet and fragrant aroma of onion used raw. A few drops of anchovy sauce, amazing product, gives a burst of flavor to the collection. The inspiration came to me eating an amazing and simple chef's restaurant DIN Crouton Rome, Alexander Carter. I was inspired by a dish but turned it into risotto.

Ingredients for 4 people:

  • the heart of Escarole
  • 380 g of Arborio rice
  • 4 Tablespoons extra virgin olive oil
  • 50 grams of butter
  • a burrata di Andria Dop
  • a red onion
  • salt and pepper
  • 1,5 litres of light vegetable broth
  • a few drops of anchovy sauce

Wash the Escarole, discard the white parts finely chop it with a knife and. Cut in half the onion, mince a half and put the other on the part. Put into a casserole oil and 20 grams of butter, Add the chopped onion and sauté over low heat until it becomes transparent, adding if necessary a little stock lukewarm. Add the rice and toast it for 2-3 minutes stirring frequently, then add the chopped Escarole. Season with salt, pepper and begin cooking the rice slowly adding the vegetable stock.

While rice is cooking, cut the remaining half onion and drain icing burrata putting the Interior (the only part that we use in this risotto) in a bowl. When the risotto is ready and the wave, stir in the butter and season with salt and pepper if necessary. Serve the risotto with over burrata, some slices of red onion and a few drops (a few I recommend, It tastes very rich and savory) of anchovy sauce. Serve immediately.

THE PAIRING: The flavor of this dish brings us to match a wine with high alcohol content supported. We chose a white produced in Campania: the Asprinio di Aversa Doc. In particular, We suggest Married Lives product from the winery the Bourbons.

 

 

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4 comments

Sicilians creative in the kitchen June 18, 2014 at 22:45

Thanks!!! With an excellent product like the burrata di Andria quotation is a must!!!

Reply
giusidavi May 14, 2014 at 10:17

Congratulations on your idea, nothing short of brilliant, to make a risotto with Endive. Is’ really good!!
I, to reduce caloric intake,I replaced the burrata with a handful of cubes of pecorino toscano fresco which was tied well to the taste of Escarole ( the pidoni messinesi teach!)
Thanks Ada for the breath of fresh air that you make at my table.
A greeting, Giusi

Reply
Sicilians creative in the kitchen May 14, 2014 at 11:39

Giusi Hi, Welcome to my blog and thanks. Perfetton your match with pecorino toscano. I also immediately thought to pidoni! See you soon and thanks again!ADA

Reply

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