Risotto with Turnip Greens with Burrata and Cherry Tomatoes

Represents a delicious reinterpretation of a classic of the culinary tradition: orecchiette with turnip greens. This symbolic dish of magnificent Puglia, between history, culture, art and breathtaking beaches, is able to give us unique emotions. Risotto, a symbol of Italian culinary history and an emblem of tradition, is now presented in an elegant and refined proposal. It manages to excite in every season, offering a perfect balance of flavors, incredible creaminess, simplicity, and at the same time, refinement and elegance. The compelling and unique flavors of this dish are manifested by the combination of the strong, slightly spicy and bitter flavor of turnip greens, which blend harmoniously with burrata. The latter stands out for its slightly acidic fresh milk taste and a rich and creamy heart. Now let's see what we need to make our Risotto with Turnip Greens with Burrata and Cherry Tomatoes. Ingredients 350 grams of Carnaroli rice 350 grams of turnip greens 15 plum tomatoes 250 grams of burrata 60 grams of grated Grana Padano cheese Evo Oil 1 clove of garlic 1 chilli pepper to taste 5 anchovy fillets 1 glass of dry white wine salt Preparation We wash and clean the turnip greens, depriving them of the central coast. Put the florets and tender leaves to blanch for a few minutes in boiling salted water. After the indicated time, drain them thoroughly from the cooking water and immerse them in a bowl with cold water to preserve their color. Cook the remaining vegetables for about ten minutes in boiling water, then blend it with a few tablespoons of cooking water. Keep the cooking water of the vegetables, which will be useful for the preparation of our risotto. In a saucepan, pour a drizzle of Extra Virgin Olive Oil, add the garlic, chili pepper and anchovies, letting them flavor until the anchovies melt completely. Add the rice and toast it for 1-2 minutes, then deglaze with white wine. Continue cooking the risotto by adding the cooking broth, seasoning with salt. At the end of cooking, incorporate the Grana Padano cheese and half of the available burrata. Serve the risotto garnishing it with tufts of burrata and decorating it with the florets, leaves and datterino tomatoes previously sautéed in a pan with a drizzle of oil.