Tomato & Burrata Risotto (Risotto Al Pomodoro E Burrata)
Yield: 4 servings
Ingredients:
- 1 x 28-ounce (796 ml) canned peeled plum tomatoes
- 3 cups (710 ml) vegetable broth
- 2 tablespoons (30 ml) olive oil
- 1 small onion, diced
- 1 1/3 cup (320 ml) Arborio rice
- ½ cup (120 ml) dry white wine
- 1/3 cup (60 ml) grated pecorino
- 2 tablespoons (30 ml) chopped basil
- Salt and pepper
- 4 ½ ounces (125 g) burrata, cut or torn into 4 pieces
- Fresh basil sprigs, for garnish
- 8 cherry tomatoes, quartered
- Olive oil, for drizzling
Method:
Empty a can of plum tomatoes into a bowl and crush with hands.
Combine tomatoes and broth in a medium saucepan and heat through, then reduce heat to low.
Heat olive oil a large saucepan over medium heat, add onion and sauté until onion is translucent, 1-2 minutes.
Add rice and stir briefly to toast.
Add white wine, then reduce heat to medium-low and stir until wine has evaporated.
Add a ladle of tomato-broth mixture to rice, then stir with a wooden spoon until absorbed by the rice.
Repeat ladling and stirring until most or all of the tomato-broth mixture has been added, the rice is al dente, and the dish is extremely creamy, about 20-25 minutes.
Stir in the pecorino and basil, season with salt and pepper.
To serve, remove from heat and spoon out into 4 serving dishes.
Top each dish with a quarter of the burrata, a sprig of basil, a few quartered cherry tomatoes, and a drizzle of olive oil.
Buon Appetito!
