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Tomato Risotto with Burrata | Summery & Creamy
(0)
40 min
Under an hour
Gurkerl Küche
Ein herrlich sommerlicher italienischer Klassiker: Cremig gerührtes Risotto, verfeinert mit im Backrohr süß karamellisierten Kirschparadeisern, frischem Basilikum und zart schmelzender Burrata.
Preparation method
Roast the Cherry Tomatoes in the Oven
Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, spread them on a baking sheet lined with baking paper, drizzle with 1 tbsp of olive oil and season with a pinch of salt and pepper. Roast in the hot oven for approx. 15-20 minutes until the skin bursts and the tomatoes lightly caramelise.
Prepare the Risotto
Finely chop the onion and garlic cloves. Heat the vegetable stock in a small pot and keep warm.
Heat 2 tbsp of olive oil and half of the butter (20 g) in a wide pot. Sauté the onion and garlic over medium heat until translucent. Add the risotto rice and toast while stirring for approx. 2 minutes until the rice grains shine translucently.
Chef's tip
For even more flavor, drizzle a splash of the sweet roasting juices from the oven-roasted cherry tomatoes directly over the Burrata just before serving.
The risotto turns out best with authentic Italian risotto rice such as Carnaroli or Arborio – the starch creates the signature creamy texture while the core remains pleasantly al dente.
Ingredients
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