Tomato and Burrata Risotto

Elevate your dinner with this creamy tomato and burrata risotto, where the rich, velvety texture of burrata meets the vibrant flavors of San Marzano tomatoes.

  • Yield: 4 servings
  • Prep Time: 10 min
  • Cook Time: 30 min

Ingredients

Tomato and Burrata Risotto
3 cups vegetable broth
2 tablespoons olive oil
2 tablespoons butter
1 small onion, diced
1 1/3 cup arborio rice
2/3 cup dry white wine
½ cup grated Pecorino Romano
2 tablespoons chopped fresh basil
125g ball of Deliziosa burrata, or any burrata cut in four pieces

Instructions

  1. First, empty the Ciao D.O.P. San Marzano tomatoes into a bowl and crush them by hand. 
  2. Next, put the tomatoes and the broth into a pot and heat through, then reduce to a simmer. 
  3. In a large saucepan, heat the oil and the butter over medium heat and add the diced onion.  
  4. Add the rice and stir briefly to toast, being sure to coat the rice with the oil/butter mixture. 
  5. Add the white wine and lower the temp to medium-low. Stir until wine is evaporated. 
  6. Add a ladle of the tomato mixture and stir until almost evaporated. 
  7. Continue adding ladles of the tomato mixture and stir constantly until the rice is al dente. This will take approximately 25 minutes. Don’t let the rice stick or dry out.  
  8. Stir in the Pecorino Romano cheese and basil. 
  9. Plate into 4 servings and top each plate with a quarter of the burrata, enjoy! 

Products Used In The Recipe

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