How To Make Bacon And Brussels Burrata Burrito
Switch up your usual Mexican dish with this burrito recipe that’s filled with gremolata, risotto, and roasted brussels sprouts for a filling dish.
Serves:
Ingredients
For Risotto:
- 1tbspunsalted butter
- 4ozguanciale,(115 g), diced
- 1shallot,minced
- ½cupwater
- 1cupcarnaroli rice,(200 g)
- 1tspkosher salt
- 2cupswater,(480 ml)
- ⅓cupparmigiano reggiano,(35 g)
For Brussels Sprouts:
- 1lbbrussels sprouts,(455 g), halved and ends trimmed
- olive oil
- kosher salt
For Gremolata:
- 1bunchfresh Italian parsley
- 1lemon zested,and juiced
- 2clovesgarlic
- ½tspred pepper flake,crushed
- 1tspkosher salt
- ⅔cupextra virgin olive oil,(160 ml), certified as cobram estate
For Assembly:
- flour tortilla,extra large
- 2balls burrata di bufala
Instructions
Risotto:
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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.
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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.
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Stir in carnaroli rice and kosher salt. Mix well to full coat grains in the fat. Stir in chicken stock.
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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.
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When the timer goes off, turn pressure valve to “Venting” to release pressure. Stir in Parmigiano reggiano.
Brussels Sprouts:
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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.
Gremolata:
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Place all ingredients in a food processor. Process until it becomes a relatively smooth sauce.
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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.
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Top with a generous amount of roasted Brussels sprouts. Tear burrata ball into large pieces and add to the burrito.
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Pull the bottom edge of tortilla up over the filling. Fold in the sides, then continue rolling the burrito up.
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Brush the outside of the burrito with more gremolata before serving. Enjoy!
Nutrition
- Calories: 1318.25kcal
- Fat: 97.85g
- Saturated Fat: 28.09g
- Trans Fat: 0.21g
- Monounsaturated Fat: 55.53g
- Polyunsaturated Fat: 9.63g
- Carbohydrates: 76.08g
- Fiber: 9.52g
- Sugar: 6.89g
- Protein: 38.15g
- Cholesterol: 105.35mg
- Sodium: 1551.67mg
- Calcium: 691.65mg
- Potassium: 1001.15mg
- Iron: 7.51mg
- Vitamin A: 347.94µg
- Vitamin C: 167.61mg
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