Name: Artichoke & Burrata Risotto
Cook time: 2400 s
Total time: 2400 s
Yield: 4
Ingredients: For the risotto:; shallots, finely chopped; garlic, peeled; Colavita Extra Virgin Olive Oil, divided; unsalted butter; Colavita Arborio Rice; dry white wine, such as Chardonnay; vegetable broth (see Notes); (9.87 oz each) Colavita Artichoke Hearts in Extra Virgin Olive Oil, halved; About cup grated Parmigiano Reggiano, plus extra for garnish; Fine sea salt, to taste; freshly ground black pepper (optional); Zest of lemon; basil leaves, chopped just before adding; For serving:; fresh parsley, chopped; burrata, torn; Drizzle of Colavita Extra Virgin Olive Oil, optional; Freshly ground black pepper, to taste

Yarin Shachagi

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

Yarin Shachagi

Artichoke & Burrata Risotto

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