Roasted Garlic Risotto with Burratini and Figs
Creamy, comforting, and full of depth — this Roasted Garlic Risotto is elevated with Bella Casara Burratini for a touch of indulgent richness. The sweetness of roasted garlic and fresh figs pairs beautifully with the delicate creaminess of the Burratini, creating a perfect balance of savoury and sweet.
- Prep: 10 minutes
- Cooking: 1 hour 15 minutes
Ingredients
- 1 head of garlic
- 1 tbsp (15 ml) olive oil
- 4 1/2 cups (1125 ml) vegetable stock, approximately
- 1 1/2 cups (375 ml) arborio rice
- 1/4 cup (65 ml) dry white wine
- 1 tbsp (15 ml) dried italian herbs
- 2 tbsp (30 ml) Canadian butter
- 1 pkg Bella Casara Burratini (125g)
- 2 slices of prosciutto
- 4 figs, halved
- 1/2 cup (125 ml) arugula
- Salt and pepper to taste
Make it with Canadian Dairy
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Preparation
Preheat the oven to 400° F. Slice off the top of the head of garlic, so the cloves are exposed. Place garlic on a piece of tin foil, big enough to wrap the bulb. Drizzle with olive oil and season with salt and pepper. Wrap tin foil up, twisting top to fully seal up the bulb. Roast until golden and soft, about 45 to 50 minutes. Let cool and set aside.
In a medium sized pot, add stock and heat on high heat until steaming. Reduce heat and keep warm.
In a large saucepan, heat the arborio on medium heat . Dry roast rice until slightly toasted and starting to get translucent, about 1 to 2 minutes.
Add wine, stirring until liquid is absorbed, about 1 minute. Using a ladle, pour in 1 to 2 ladles of stock to pan, stirring often. Continue adding stock to the pan only once previous liquids have been absorbed. Continue this process until rice is tender and creamy, about 20 minutes.
Once rice is cooked, remove from heat and add roasted garlic. Do this by squeezing the cloves out right into the pot, add Italian herbs and butter. Stir to incorporate, until butter is fully melted.
Divide into bowls and top each bowl with half of the Burratini, 1 slice of prosciutto by tearing in half, 4 fig halves and half of the arugula. Season with salt and pepper and serve immediately.
