Tomato & Burrata Risotto Recipe
This Tomato & Burrata Risotto recipe combines creamy arborio rice with tangy tomato, fresh basil, and rich burrata for a comforting yet elegant Italian dish. Featured on Bonacini’s Italy, chef Michael Bonacini demonstrates how simple ingredients can be transformed into a luxurious, flavorful risotto that is perfect for dinner parties, date nights, or a special weeknight meal at home.
The Inspiration
Risotto is a cornerstone of Northern Italian cuisine, celebrated for its creamy texture and versatility. This particular version draws inspiration from the simplicity of Italian home cooking, using ripe plum tomatoes, fresh basil, and burrata to create a vibrant, fresh flavor profile. The addition of burrata elevates the dish, providing a luscious, creamy finish that melts into the risotto just before serving.
Chef Michael Bonacini showcases on Bonacini’s Italy how a traditional technique—gradually adding stock to arborio rice while stirring—can be combined with fresh, high-quality ingredients to produce a dish that is both rustic and sophisticated. The use of Pecorino adds a salty depth, while the cherry tomatoes provide bursts of sweetness and color, making this risotto visually appealing as well as delicious. This dish embodies the Italian philosophy of letting ingredients shine while keeping cooking methods accessible and approachable for home cooks.
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!
Serving Suggestions
This Tomato & Burrata Risotto is best served immediately while it is warm and creamy. The richness of the burrata pairs beautifully with the tangy sweetness of the tomatoes, making it a standout main dish for an Italian-inspired dinner. Serve alongside a crisp green salad, roasted vegetables, or a glass of dry white wine such as Pinot Grigio or Sauvignon Blanc to complement the freshness of the tomatoes and basil. For added elegance, sprinkle a little extra Pecorino on top and finish with a few drops of high-quality extra virgin olive oil. This risotto is ideal for intimate dinner parties or a comforting yet sophisticated weeknight meal, offering both indulgence and vibrant flavor in every bite.
Final Thoughts
This Tomato & Burrata Risotto recipe showcases the magic of Italian cooking: simple, fresh ingredients prepared with care to produce a dish that is both comforting and elegant. The creamy arborio rice absorbs the flavor of the tomato stock, while the burrata adds a luxurious creaminess that elevates the dish beyond a simple risotto.
Chef Michael Bonacini’s approach emphasizes balance and technique, demonstrating that even a seemingly simple risotto can become a memorable culinary experience with the right ingredients and attention to detail. The dish embodies the heart of Italian cuisine—celebrating seasonal ingredients, emphasizing texture and flavor, and creating meals that are meant to be savored slowly.