Looking for a tasty and easy-to-make dish? This tomato risotto with burrata is just what you need! This dish combines the rich, creamy texture of risotto with the fresh taste of tomatoes and the creaminess of burrata. Perfect for a weekday dinner or a special meal with friends. Follow the recipe below and enjoy a delicious Italian meal.
Ingredients for tomato risotto
- 300 grams risotto rice
- 1 white onion
- 1 clove of garlic
- 100 ml white wine
- 1 liter vegetable broth
- 400 grams canned chopped tomatoes
- 1 ball of burrata
- 30 grams Parmesan cheese
- Fresh basil
- Olive oil
Peel and finely chop the onion and garlic. Sauté them over low heat in a little olive oil until the onion becomes translucent.
Add the chopped tomatoes and briefly cook with the onion mixture. Increase the heat slightly and add the risotto rice. Stir the mixture for 2 minutes until the rice grains become translucent.
Deglaze the mixture with the white wine and continue stirring until all the liquid is absorbed.
Gradually add the vegetable broth to the rice. Add a little broth at a time, stirring constantly, and wait until the liquid is absorbed. Repeat this step until all the broth is absorbed.
Tear some basil leaves and add the Parmesan cheese.
The risotto is ready when it is 'al dente' and creamy. Garnish each plate with a portion of burrata and finish with some fresh basil.
Tips for the best risotto
- Use Arborio rice: This short-grain rice is essential for creamy risotto due to its high starch content.
- Keep the broth warm: Adding warm broth to the rice helps maintain the cooking temperature and promotes even absorption.
- Keep stirring: Stirring releases the rice's starches, giving risotto its characteristic creaminess.
- Don't overcook: The rice should be al dente - tender with a slight firmness.
This recipe is perfect for a cozy dinner at home or a special occasion with friends. Give it a try and treat your taste buds to this delicious Italian classic.
