tagAlt.Risotto with Burrata and Anchovies

Creamy Risotto with Burrata and Anchovy Essence

Discover a contemporary Italian risotto featuring creamy burrata and savory anchovies—deliciously simple and elegant.
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    • ( Scored 5 on 2 reviews )

tania:

Burrata and anchovies really are best friends, and making a first course with creamy, tasty risotto using fresh Italian ingredients is now a must in m...

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tagAlt.Risotto with Burrata and Anchovies

Indulge your senses with this sophisticated yet approachable Risotto with Burrata Cheese and Anchovies, a harmonious blend that showcases the best of contemporary Italian gastronomy. This recipe brings together the luxurious creaminess of Burrata with the umami punch of top-quality anchovies, creating an unforgettable symphony of flavors and textures.

While risotto has graced Italian tables since the Renaissance—its origins tracing back to the introduction of rice in Northern Italy during the 14th century—this version stands apart by merging tradition with modern culinary flair. The innovative use of a fresh vegetable purée, instead of the usual butter and cheese for enrichment, ensures a lighter yet equally luscious result. This method highlights how Italian cuisine continuously evolves while respecting its roots.

Perfect for celebrations or intimate dinners, this dish is deceptively simple to prepare, relying on patience, attentive stirring, and—most importantly—premium ingredients. The contrast of the creamy rice, cool Burrata, and briny anchovy fillets guarantees a delightful experience that will impress guests and elevate your repertoire.

Ready to master this visually stunning and palate-pleasing risotto? Follow the step-by-step instructions below, and don’t forget to share your beautiful creations! For more inspiration on how to use anchovies in Italian cuisine, dive into a live cooking class or join our newsletter for exclusive recipes and the latest Italian wine news delivered straight to your inbox.

Ingredients

for 4 servings

Risotto with Burrata Cheese and Anchovies Ingredients

  • Carnaroli Rice (for Risotto) 140 grams
  • Onion 1
  • Garlic Cloves 1
  • Parsley (Stem) 1
  • Burrata cheese 100 grams
  • Anchovy 50 grams
  • Water as needed
  • Extra-virgin olive oil as needed
  • Tomato 2

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Preparation

for 4 servings

Step

1

Of 3

Blend and Chill the Vegetable Purée

Combine ripe tomatoes, a peeled garlic clove, fresh parsley leaves, and a generous drizzle of high-quality extra virgin olive oil in a blender. Process until you achieve a smooth, moderately thick purée. Transfer the mixture to the refrigerator to chill, allowing the flavors to meld while you prepare the rice base.

Step

2

Of 3

Craft the Risotto Foundation

Finely dice a sweet onion. In a large, heavy-bottomed pan, heat a splash of extra virgin olive oil over medium heat. Sauté the onion until it turns translucent and develops a subtle golden color, infusing the oil with its aroma.

Add the Arborio or Carnaroli rice, stirring constantly to toast each grain and coat them evenly with the onion-infused oil. This toasting step is crucial for developing the risotto’s signature texture.

Begin ladling in hot water (or, for extra depth, a light vegetable broth) just until the rice is covered. Stir gently and continuously, allowing the rice to absorb the liquid. Repeat this process—adding more liquid as needed and stirring frequently—for about 10 minutes, until the grains are al dente but still have a slight bite.

Keep the rice slightly on the drier side, as you will finish it with the chilled purée for perfect consistency.

Step

3

Of 3

Assemble and Serve with Burrata and Anchovies

Spoon the risotto onto warm individual plates. Top each portion generously with torn or sliced Burrata cheese (substitute fresh mozzarella if Burrata is unavailable) and arrange fillets of high-quality anchovies on top.

Gently fold the cheese and anchovies into the hot risotto, allowing the Burrata to melt slightly and the anchovies to impart their savory depth throughout the dish. Serve immediately, garnished with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley for color and freshness.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

tania Monday 25th of January 2021

Burrata and anchovies...what can go wrong?

Burrata and anchovies really are best friends, and making a first course with creamy, tasty risotto using fresh Italian ingredients is now a must in my kitchen

E

Elena Monday 25th of January 2021

A traditional combination to die for: burrata and anchovies!

Creamy risotto with salty anchovies: what can go wrong? Absolutely. thing, that is why I make this amazing first dish whenever I have burrata in hand!

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