Risotto with cherry tomatoes and burrata

The risotto with tomato and burrata is a really simple risotto to prepare but at the same time one of the best ever! To prepare it, just add tomato puree during rice cooking, together with the vegetable broth. The addition of burrata gives the dish that extra touch and makes it even more delicious. 

Risotto with tomato and burrata is a quick and tasty first course that combines ingredients and flavors typical of Northern and Southern Italy. To prepare it, in fact, we need: Arborio rice, a variety of rice ideal for the preparation of risottos that takes its name from the homonymous municipality in the province of Vercelli. Burrata, a fresh spun paste cheese filled with stracciatella typical of the Apulian dairy tradition. Here is the recipe!

Ingredients

80 g of Parmigiano Reggiano

500 g tomatoes, cut into quarters

500 g of water

50 g tomato paste

80 g onions, halved

2 garlic cloves

40 g olive oil

100 g of red wine

300 g of rice for risotto (cooking: 20 min.)

1 teaspoon salt

4 pieces of small burrata (about 200 g)

10 g fresh basil 

2 teaspoons of olive oil

4 pinches of ground pepper

PROCEDURE 

Rinse the tomatoes under running water and dry them, then cut them in half or into four parts with the help of a knife. Finely chop the onion and sauté in a pan with extra virgin olive oil for a few minutes. Add the rice and toast it, stirring often and making sure it does not burn. Then deglaze the rice with half a glass of white wine and wait for the alcohol to evaporate. Cover the rice with the vegetable broth and continue cooking by adding a ladle broth as needed and stirring not too often. Halfway through cooking, add the tomato puree, mix and continue cooking for as long as necessary. When the rice is cooked, turn off the heat and stir the risotto with grated parmesan cheese. Serve, decorate with the tomatoes and place the burrata in the center.