Ingredients
1tbspunsalted butter
4ozguanciale,(115 g), diced
1shallot,minced
½cupwater
1cupcarnaroli rice,(200 g)
1tspkosher salt
2cupswater,(480 ml)
⅓cupparmigiano reggiano,(35 g)
1lbbrussels sprouts,(455 g), halved and ends trimmed
olive oil
kosher salt
1bunchfresh Italian parsley
1lemon zested,and juiced
2clovesgarlic
½tspred pepper flake,crushed
1tspkosher salt
⅔cupextra virgin olive oil,(160 ml), certified as cobram estate
flour tortilla,extra large
2balls burrata di bufala
Preparation
Set the Instant Pot to “Sauté” setting and allow the pot to heat up. Melt butter, then add the guanciale. Allow guanciale to render and crisp up for 3 to 4 minutes.
Once mostly crisp, add shallot and sauté for 2 to 3 minutes until softened. Deglaze the pot with water and let simmer until mostly reduced. Turn off “Sauté” setting.
Stir in carnaroli rice and kosher salt. Mix well to full coat grains in the fat. Stir in chicken stock.
Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 6 minutes.
When the timer goes off, turn pressure valve to “Venting” to release pressure. Stir in Parmigiano reggiano.
Preheat oven to 425 degrees F. Toss Brussels sprouts with a heavy drizzle of olive oil and a sprinkle of kosher salt. Spread out on a sheet tray. Roast for 20 to 25 minutes, or until crispy. Set aside.
Place all ingredients in a food processor. Process until it becomes a relatively smooth sauce.
To assemble, place a tortilla on a cutting board or work surface. Spread some gremolata on the tortilla. Place ⅓ of the risotto in a log shape in the center.
Top with a generous amount of roasted Brussels sprouts. Tear burrata ball into large pieces and add to the burrito.
Pull the bottom edge of tortilla up over the filling. Fold in the sides, then continue rolling the burrito up.
Brush the outside of the burrito with more gremolata before serving. Enjoy!
