Sun-dried Tomato & Burrata Risotto

Ingredients

4 cups chicken broth

1 ½ cups arborio rice

1 shallot

1 tbsp butter

1-2 cups parmesan

¾ cup dry white wine

3 tbsp. Sun dried tomatoes in olive oil

Burrata

Fresh basil, chopped

Fresh parsley, chopped

Preparation

Heat chicken broth in a saucepan and simmer over medium heat until warm.

In the dutch oven over medium heat melt the butter. Add the shallots & cook until almost tender, 2 to 3 minutes. Add the sundried tomatoes, cook for an additional 2-3 minutes.

Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes.

Add 1/2 cup of the broth and stir until almost completely absorbed.

Continue adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 30-35 minutes.

Mix in the Parmesan, Remove from the heat. Add more salt to taste.

Plate & add burrata & drizzle with olive oil, and garnish with fresh herbs. Mangia!