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Creamy Tomato Burrata Risotto | Summery & Fine
(0)
35 min
Under an hour
Gurkerl Küche
Sonnengereifte Kirschparadeiser aus dem Backrohr treffen auf samtig-cremiges Risotto und zart schmelzende Burrata. Ein mediterranes Sommergericht voller Aroma und Leichtigkeit.
Preparation method
Confiting Tomatoes in the Oven
Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, pat dry, and place in an ovenproof dish. Drizzle with 2 tbsp olive oil, add a finely chopped garlic clove, and season with a pinch of salt and pepper. Roast on the middle rack of the oven for approx. 20 minutes until they burst slightly and caramelize.
Preparing the Risotto
Heat the vegetable broth in a small pot and let it simmer gently. Finely chop the shallots and the second garlic clove.
Heat 1 tbsp olive oil and 20 g butter in a wide pot over medium heat. Sauté the shallots and garlic until translucent. Add the risotto rice and toast while stirring for approx. 2 minutes until the grains look translucent and glossy.
Chef's tip
For the perfect melt: Remove the burrata from the fridge about 20 minutes before serving so that it can unfold its full, creamy flavor at room temperature.
For authentic Italian risotto, it is best to use Carnaroli rice — it retains its perfect bite ('al dente') and ensures maximum creaminess.
Ingredients
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