Name: Leek & Burrata Risotto
Cook time: 2100 s
Total time: 2100 s
Yield: 3
Ingredients: For the risotto:; shallots, finely chopped; garlic cloves, peeled; extra virgin olive oil, divided; unsalted butter; Arborio rice; dry white wine (such as Chardonnay); warm vegetable broth (see notes); leeks, divided; About cup grated Parmigiano Reggiano, plus more for serving; Fine sea salt, to taste; freshly ground black pepper (optional); Zest of lemon; fresh basil leaves, chopped just before adding; fresh thyme leaves (optional); Heavy cream (optional, see notes); For serving:; chopped fresh parsley; burrata, torn; Drizzle of 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

Leek & Burrata Risotto

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