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Fire roasted tomato risotto crowned with creamy burrata tastes like the ultimate comfort food on a busy weeknight or when you want to impress your dinner guests. The combination of smoky tomatoes, rich parmesan, and the cool creaminess of burrata tucked into every bite makes this dish both rustic and luxurious at the same time.
I “discovered” fire roasted tomatoes for risotto after a trip to Italy and now it is our go-to for holidays and cozy nights alike. The way burrata melts into warm rice is pure magic for cheese lovers at my table.
Ingredients
- Chicken or vegetable stock: About 4 to 5 cups warm, base for perfect creamy texture. Select a high-quality stock for best flavor.
- Olive oil: A tablespoon brings depth and helps toast garlic and rice. Use extra virgin for aroma.
- Garlic: Six cloves minced for robust flavor. Use fresh for best results.
- Kosher salt and pepper: For seasoning. Choose freshly cracked pepper for added spice.
- Arborio rice: One and a half cups traditional Italian risotto rice. Creamy when cooked. Look for plump, even grains.
- Dry white wine: About three fourths cup for tang and acidity. Select a wine you like to drink.
- Fire roasted tomatoes: Fourteen ounce can adds smoky, rich flavor. Go for good Italian brands if possible.
- Unsalted butter: Four tablespoons stirs in luxurious creaminess. Use high-quality butter for the finish.
- Fresh parmesan cheese: Three fourths cup freshly grated for umami and body. Always grate fresh for superior taste.
- Fresh basil: About one third cup chopped provides brightness. Choose leaves that are vibrant and unbruised.
- Burrata cheese: Eight ounces creamy center creates the showstopper effect. Go for Italian-style burrata for best melt.
Step-by-Step Instructions
- Heat the Stock:
- Pour chicken or vegetable stock into a separate saucepan and warm it over low heat, keeping it at a gentle simmer. This is vital because adding hot stock gradually to the rice helps it cook evenly and gives that classic creamy risotto texture.
- Sauté and Toast the Rice:
- In a heavy saucepan, pour the olive oil and set over medium-low heat. Add minced garlic with a generous pinch of salt and pepper. Sauté for a couple of minutes until fragrant. Stir in the arborio rice and cook, stirring often, for three to five minutes until the grains become slightly translucent around the edges. This stage builds the risotto’s signature chewiness.
- Deglaze and Add Tomatoes:
- Pour in the dry white wine and stir constantly as it sizzles. Allow the rice to absorb the wine completely. Then add the can of fire roasted tomatoes with juices. Stir and let the mixture cook for a few more minutes to let the flavors deepen while the liquid reduces.
- Gradually Ladle in Stock:
- With a ladle, add one cup of the warm stock to the rice mixture. Stir continuously as the rice absorbs the liquid. When nearly absorbed, repeat with another cup of stock. Continue adding stock a cup at a time, stirring often and waiting until each addition is mostly absorbed before adding more. After three to four cups, check the rice for doneness. It should be creamy but with a gentle bite. The process should take about fifteen to twenty minutes. The risotto should look glossy, and there should be a bit of liquid left so it stays luscious when served.
- Enrich with Butter and Cheese:
- Once the rice is perfectly cooked, stir in the unsalted butter until fully melted. Sprinkle in the grated parmesan and mix until the cheese has fully melted and the risotto looks creamy. Taste and add more salt and pepper if it needs an extra pop.
- Finish with Herbs and Burrata:
- Stir in chopped fresh basil for color and freshness just before serving. Spoon the risotto into serving bowls. Tear open the burrata and nestle the creamy pieces in the center of the hot risotto so it gently melts into pools. Scatter more basil and a dusting of parmesan over everything and serve immediately.
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Each time I peel open a fresh ball of burrata and see it melt across the rice, I think of lazy Sunday dinners when my family can hardly wait to dig in.
Storage Tips
Store leftover risotto in an airtight container in the refrigerator for up to three days. When reheating, add a splash of warm stock or water and stir well over low heat to restore that silky texture. Burrata is best added fresh to each serving, so if you are packing leftovers, store the cheese separately and add just before enjoying.
Ingredient Substitutions
If you do not have arborio rice, try carnaroli or even sushi rice as a backup. Both options hold up nicely to constant stirring. For a nonalcoholic version, swap the wine for a splash of lemon juice mixed with a bit of extra stock. If burrata cannot be found, fresh mozzarella torn into pieces offers a creamy touch, though nothing replaces the true burrata experience.
Serving Suggestions
Top each serving with extra basil and a drizzle of olive oil just before bringing to the table. Pair with a crisp green salad dressed in lemon and a crusty loaf of bread to soak up any leftover creaminess. This risotto is main course worthy, especially when paired with simply roasted vegetables or pan-seared shrimp.
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This risotto is a delightful marriage of bold Italian flavors and comforting textures, making it a dish to savor and share with loved ones.
Frequently Asked Questions
- → How do I get creamy risotto texture?
Add warm stock gradually while stirring often, allowing rice to release its starch for a creamy consistency.
- → Can I use broth instead of stock?
Yes, both chicken or vegetable broth will work—just opt for low-sodium to control flavor balance.
- → What wine is best for risotto?
Choose a dry white such as Pinot Grigio or Sauvignon Blanc for a balanced, bright finish.
- → Should burrata be served cold or warm?
Place torn burrata on warm risotto just before serving so it melts gently and stays creamy.
- → What can I substitute for fire roasted tomatoes?
Regular canned diced tomatoes work, but the roasted variety adds a subtle smokiness and depth.