Spinach & Sun-Dried Tomato Risotto With Melting Burrata Core - My Home Made Recipe

Ingredients

• 4 cups (960 ml) low-sodium vegetable broth, plus more if needed
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium shallot, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups (300 g) arborio rice
• 1/2 cup (120 ml) dry white wine
• 1/2 cup (70 g) oil-packed sun-dried tomatoes, drained and chopped
• 4 cups (120 g) baby spinach
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 8 oz (225 g) burrata, divided into 4 portions
• 2 tablespoons chopped fresh basil or parsley
• 1 tablespoon sun-dried tomato oil or olive oil, for drizzling
• Crushed chili flakes, optional