Tomato and Burrata Risotto, a simple and tasty first course, perfect for an everyday lunch or when you have guests. The recipe is very simple and quick, because those who know me know that I love risottos in a pressure cooker. An alternative cooking method to the traditional one, which allows you not to give up on the creaminess of a risotto even when you have less time to cook. Everyone always loves tomato risotto, but I invite you to try it with burrata, a real delight. The simplicity of the ingredients in this recipe makes this first course tasty and perfect for everyone, young and old. And now, let’s head to the kitchen, because the tomato and burrata risotto in the pressure cooker will be ready in a click!
If you’re interested in other pressure cooker risotto recipes, read also:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup Carnaroli rice
- 1/2 onion
- 1.5 tbsp extra virgin olive oil
- 3/4 cup tomato puree
- 1/4 cup white wine
- 2 cups vegetable broth
- salt (to taste)
- 4 oz burrata
- 1.5 tbsp butter
- 1/4 cup grated Parmesan cheese
Tools
- High-sided saucepan
- Pressure cooker
- Cutting board
- Knife
Steps
To prepare the tomato and burrata risotto, first prepare the vegetable broth and keep it aside, keeping it warm. Then clean the onion and chop half of it. Sauté it in the open pot for a few minutes with the oil over low heat until it wilts.
Next, add the rice and toast it over high heat for a couple of minutes. Then deglaze with the white wine and let the alcohol evaporate. Subsequently, add the tomato and the broth. Adjust the salt and close the pot, bringing it to full power. Once it starts to whistle, cook over low heat for 4 minutes.
After the cooking time has elapsed, gradually release the steam and open the pot. Stir in the butter and grated cheese and mix well until the ingredients are melted and combined.
The tomato and burrata risotto is ready! Add the crumbled burrata for each guest and serve.
Storage and Tips for Tomato and Burrata Risotto
The tomato and burrata risotto is best enjoyed immediately after cooking to maintain its creaminess.
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FAQ Questions and Answers for Tomato and Burrata Risotto
Can I make this risotto with an electric pressure cooker?
Yes, of course, you can make this dish using an electric pressure cooker. Sauté the onion with the sauté function. Toast the rice with the same function and deglaze with the white wine. Let the alcohol evaporate, add the tomato puree and potatoes. Then add the broth, adjust the salt, and close the pot, closing the decompression valve. Cook the rice with the pressure cook function for 4 minutes. After the cooking time, activate the decompression and stir in the butter and grated cheese. Serve as stated in the recipe with crumbled burrata.
What can I substitute for burrata?
As an alternative to burrata, you can use stracciatella, goat cheese, or ricotta.
