The tomato and burrata risotto is a simple and tasty rice dish. The risotto is simply seasoned with tomato sauce and traditionally creamed with butter and parmesan; then it is enriched with a delicious sauce based on burrata. In this recipe, the rice is toasted dry, directly in the cooking pan without fats: if you prefer, you can first heat a little extra virgin olive oil with a clove of garlic in its skin in which to pour the rice.
At the end of the article in the FAQ section I answered some doubts about this recipe. If you don’t find the answer to your question, leave a comment or use the appropriate form.
If you love risottos, I recommend the collection ORIGINAL AND DELICIOUS RISOTTOS in which you will also find:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 696.61 (Kcal)
- Carbohydrates 88.05 (g) of which sugars 2.09 (g)
- Proteins 22.97 (g)
- Fat 24.99 (g) of which saturated 13.39 (g)of which unsaturated 7.43 (g)
- Fibers 2.24 (g)
- Sodium 1,129.71 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups Carnaroli rice
- 1 cup tomato sauce
- 4.2 cups vegetable broth
- 1/2 cup white wine
- 7 oz burrata
- 1/3 cup Parmesan Reggiano DOP (grated)
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 sprig basil
- to taste black pepper
Tools
- Blender
- Food Scale
- Pot
- Ladles
Tomato and Burrata Risotto Recipe
Disclaimer: the “Tools” section contains affiliate links.
Start preparing the tomato and burrata risotto by heating a pot or pan on the stove. Add the rice, which will toast dry by stirring it from time to time; you will know it is perfectly toasted when you cannot hold the grains between your fingers.
Deglaze with white wine and let it evaporate completely.
When the wine has completely evaporated, cover the rice with vegetable broth or salted boiling water. Cook for about 5-7 minutes.
At this point, you can add the tomato sauce and cook the rice, stirring from time to time and adding more broth or water as needed. It will take about another 10 minutes.
Turn off the stove and cream the risotto. Add black pepper and a knob of butter and stir well with a ladle until the butter is completely incorporated.
Add the grated Parmesan cheese and stir again.
Blend the burrata with a drizzle of extra virgin olive oil, black pepper, and a few basil leaves.
Plate the risotto, add the burrata cream, and complete the dish with a little more extra virgin olive oil and a pinch of black pepper. Decorate the tomato and burrata risotto with a sprig of basil and serve immediately.
Tomato and Burrata Risotto
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Try also the RISOTTO ALLA GRICIA
FAQ (Frequently Asked Questions)
Can I use stracciatella instead of burrata?
Of course, you can also avoid blending it if you want, but I still recommend seasoning it as described in the recipe.
Can other types of rice be used?
Other types of rice suitable for risotto are Vialone Nano, Arborio, Roma, Baldo, and S. Andrea.
Can I store it?
No more than one day in the refrigerator in an airtight container. You can use any leftover rice to make baked rice.
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Enjoy your meal!
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