Fire Roasted Tomato Burrata Risotto (Print Version)
Arborio rice, fire roasted tomatoes, and burrata combine for a creamy, comforting Italian favorite.
# Ingredients:
→ Stock
01 -
1000–1250 ml chicken or vegetable stock, kept warm
→ Aromatics and Base
02 -
1 tablespoon extra virgin olive oil
03 -
6 garlic cloves, minced
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ Rice and Wine
06 -
300 g arborio rice
07 -
180 ml dry white wine
→ Tomato
08 -
400 g canned fire roasted tomatoes
→ Finishing Touches
09 -
60 g unsalted butter
10 -
75 g freshly grated parmesan cheese
11 -
20 g chopped fresh basil
12 -
225 g burrata cheese
# Instructions:
01 -
In a separate saucepan or stock pot, bring chicken or vegetable stock to a gentle simmer over low heat and keep warm throughout the process.
02 -
In a large saucepan, heat olive oil over medium-low heat. Add minced garlic and a generous pinch of salt and pepper. Sauté until fragrant, about 1 minute. Stir in arborio rice and cook, stirring often, until the grains are lightly toasted and translucent, 3–5 minutes.
03 -
Pour in dry white wine and gently simmer, stirring, until absorbed by the rice.
04 -
Stir in the canned fire roasted tomatoes, continuing to cook while mixing constantly until most of the liquid is absorbed.
05 -
Add 250 ml of warm stock to the rice, stirring constantly until nearly absorbed. Continue adding stock in 250 ml increments, stirring and allowing each addition to absorb before adding more. Repeat with remaining stock, 1–2 more additions, until the rice is creamy and al dente with a slightly loose consistency, about 15–20 minutes.
06 -
Remove from heat and stir in unsalted butter until melted. Add parmesan cheese and mix thoroughly until melted and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
07 -
Stir a handful of chopped fresh basil into the risotto. Transfer to a serving bowl, tear burrata cheese and position it in the center. Garnish with extra basil and parmesan before serving.
# Notes:
01 -
To achieve the ideal texture, stir continuously when adding stock and avoid letting the rice dry out. Serve immediately for the best creamy consistency.