A first course with a strong and intense flavor.
To prepare the spinach risotto with burrata stracciatella boil the 350 g of spinach.
In a saucepan melt the butter, add Flora Gran Risotto rice and let it toast for a few minutes.
Slowly add the vegetable broth, continuing to stir with a wooden spoon. Halfway through cooking, add the previously boiled spinach; once cooked, add the grated cheese to make it creamy.
Place the risotto into soup plates and finish the decoration by placing the burrata stacciatela in the center of the plate. Sprinkle with black pepper to taste.