Risotto With Burrata Cheese And Mediterranean Aromas

Risotto Con Burrata Y Aromas Mediterráneos.
La Peca
Chef: Nicola Portinari
Country: Italia
City: Lonigo
Address: Via Giovanelli, 2
(+39) 0444830214

In this recipe, Nicola Portinari expresses sublime creaminess and the maximum in Italian culinary style. The rice is al dente, very al dente, preserving its tactile and flavorful identity – immaculate – submerged in cream, the essence of milk, with ricotta and burrata cheese. This southern simplicity, mature, wise and erudite, embodies the quintessential gastronomy of country, seasoned with characteristic audacious and daring. Magnificent specks of tomato, olives, capers – dried – oregano and oil that brings light and color to a form that clearly reminds one of pizza.

The Recipe


  • 280 g rice
  • 120 g burrata cheese (a full cream buffalo mozzarella)
  • 60 g ricotta
  • 10 g sun dried tomatoes
  • 8 g dried olives
  • 8 g Pantelleria dried capers
  • 16 fresh oregano leaves
  • 1 cup dry white wine
  • 40 g Pantelleria extra virgin olive oil

For cooking the rice:

  • 1 L water
  • 1 L fresh whole milk


For the cream of burrata and ricotta cheeses:
Combine the burrata and ricotta with a pinch of salt and emulsify until it acquires a creamy consistency.

Brown the rice in a pan and add the white wine; leave to evaporate and begin to add the milk and water, previously mixed together and brought to a boil.
Cook the risotto, adjusting the salt and pepper as you go; the rice should become very soft and creamy without being soupy.
When finished, dress with Pantelleria virgin olive oil and Parmesan.
Start by pouring about 40 g of burrata cream onto a plate, top with the rice, sprinkle with the sun-dried tomato powder and add the cubed tomatoes, chopped olives, capers and finish with the fresh oregano.
Finish the plate with a dollop of Pantelleria extra virgin olive oil.