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Tomato risotto with burrata

With basil olive oil

Tomato risotto with burrata, the best risotto recipe if you ask me. This risotto is very tasty and the roasted tomatoes and Al Basilico olive oil make it even tastier.

Ingredients for 4 persons:
- 300 g risotto rice
- 2 onions
- 2 garlic cloves
- dash of white wine
- 600 ml warm vegetable stock
- 500 g cherry tomatoes on branch
- 100 g parmesan cheese
- 700 ml tomato sauce
- 2 balls of burrata
- Al Basilico Olive Oil
- Olive oil Every Day

This is how you make it.
Preheat the oven to 200 degrees. Chop the onion and garlic finely and fry them in a pan with a dash of Olive Oil Every Day. Add the risotto rice and cook for 3 minutes.
Then deglaze with a dash of white wine; once the wine has been absorbed, add the tomato sauce and a soup spoonful of stock. Stir well.

In the meantime, put the tomatoes in an oven dish, sprinkle them with a dash of Olive Oil Every Day and a little salt and pepper. Roast the tomatoes in the oven for about 15 minutes.

Once the tomato sauce and the first spoonful of stock have been absorbed, you can add the next spoonful of stock. Cook the risotto for about 25 minutes, every time the stock is absorbed add another spoonful. In between, taste the risotto to see if it is ready. It is possible that you will have some left over from the stock. 
Then grate the parmesan cheese and stir it into the risotto. 

Divide the risotto between the plates and finish off with the burrata and a dash of Al Basilico olive oil.
Add the roasted tomatoes and enjoy!

Tomato risotto with burrata

Written by - Lonneke Mulder

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