Fire Roasted Tomato Risotto with Burrata

Name: Fire Roasted Tomato Risotto with Burrata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 serving
Ingredients: 4 to 5 cups chicken stock; 1 tablespoon olive oil; 6 garlic; salt; black pepper; 1 ½ cups arborio rice; ¾ cup white wine; 14 ounce fire-roasted tomato; 4 tablespoons butter; ¾ cup Parmesan Cheese; ⅓ cup basil; 8 ounces burrata cheese

User Reviews

5

4 reviews

Excellent

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings
2
Course
Side Dish, Main Course
Cuisine
American

Fire Roasted Tomato Risotto with Burrata

Kian Mendoza

Report

This tomato risotto with burrata cheese is made with fire roasted tomatoes, tons of garlic and fresh basil. It's finished with a ball of burrata cheese which melts perfectly into the cozy bowl. Such a dreamy meal!

Share:

I Made This!

Be the first!

Print

155 people printed this

Save this

2 people saved this

Ingredients

Servings

4 to 5 cups chicken stock or vegetable stock
1 tablespoon olive oil
6 garlic minced, cloves
salt kosher salt
black pepper kosher salt
1 ½ cups arborio rice
¾ cup white wine dry
14 ounce fire-roasted tomato canned
4 tablespoons butter unsalted
¾ cup Parmesan Cheese freshly grated
⅓ cup basil chopped, fresh
8 ounces burrata cheese

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

In a separate saucepan or stock pot, heat the stock on low until it’s warm.
In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
Once the rice is translucent, stir in the wine. Cook until the wine has been absorbed, then stir in the can of tomatoes. Cook for another few minutes, stirring constantly, until most of the liquid has been absorbed again.
Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 1 to 2 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be a little liquid left when serving. This process should take about 15 to 20 minutes.
Stir in the butter until melted. Stir in the parmesan until melted. Taste the rice and season it with more salt and pepper as needed.
Stir a handful of fresh basil into the risotto. Transfer the risotto to a bowl. Pull apart a ball of burrata and set it right down in the center of the risotto. Top with extra basil and parmesan.
Serve!