Step 1

Risotto: Set the Instant Pot to “Sauté” setting and allow pot to heat up. Melt butter, then add guanciale. Allow guanciale to render and crisp up, 3–4 minutes. Once mostly crisp, add shallot and sauté until softened, 2–3 minutes. Deglaze 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.

Step 2

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.

Step 3

When the timer goes off, turn pressure valve to “Venting” to release pressure. **Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover. Stir in Parmigiano reggiano.

Step 4

Brussels sprouts: Preheat oven to 425ºF. Toss Brussels sprouts with a heavy drizzle of olive oil and a sprinkle of kosher salt. Spread out on a sheet tray. Roast for 20–25 minutes, or until crispy. Set aside.

Step 5

Gremolata: Place all ingredients in a food processor. Process until it becomes a relatively smooth sauce.

Step 6

Assembly: Place a tortilla on a cutting board or work surface. Spread some gremolata on the tortilla. Place a third 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.

Step 7

Roll up the burrito: Pull the bottom edge of tortilla up over the filling. Fold in the sides, then continue rolling the burrito up.

Step 8

Brush the outside of the burrito with more gremolata before serving.

Step 9

Enjoy!