Burrata makes everything better – including risotto. The method for this risotto with burrata, citron, and mint is inspired by chef Davide Oldani, whose restaurant D'O, which sits on the outskirts of Milan in the town Cornaredo, holds two Michelin stars.
Instead of cooking the risotto one ladleful at a time in broth, this all'acqua, or water-based, technique involves gradually adding boiling water to toasted rice, then adding some acid with white wine vinegar before completion. Bright and refreshing, the dish makes for an intriguing addition to any spring menu.
Oldani applies the all'acqua method to his clever riff on risotto alla milanese and other risotto dishes, as it lets the flavor and texture of the rice grains stand front and center.
Risotto With Burrata, Citron, and Mint
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe Joëlle Néderlants
Ingredients for 4
12 oz./320 g. carnaroli rice
7 oz./200 g. of burrata
¾ stick/80 g. butter, very cold and cut into small pieces
1 Tbsp. white wine vinegar
¼ cup Parmigiano Reggiano Dop
1 citron or lemon
mint
salt
pepper
1. Toast and cook
Pour the dry rice into a casserole and toast it for a couple of minutes. Test the temperature by touching it with the back of your hand. When hot, cook the rice by gradually adding boiling water. Add salt a couple of times during cooking and at the end. Turn off the heat when the rice is still al dente.
2. Acidify
Let the risotto rest for a couple of minutes, then add the vinegar, which adds freshness, stimulating the palate with acidity.
3. Stir
Stir in the butter pieces and the grated Parmigiano, and mantecare. Always use very cold butter for this since the thermal shock gives the risotto a particularly creamy consistency. Stir vigorously blasting the rice to incorporate air and make it softer, giving it the all onda, or wavy, consistency.
4. Finish
After distributing the rice in the dishes, add small pieces of burrata and flavor with citron or lemon zest, mint leaves, and freshly ground black pepper.