Tomato & Burrata Risotto (Risotto Al Pomodoro E Burrata)

Difficulty:
1/5

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!