Drive away with green broad beans and ricotta
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Tomato and burrata risotto
ingredients
servings
4
Rice
320 oz
Onion
1 unit
Extra virgin olive oil
to taste
Vegetable broth
1 fl oz
Peeled tomatoes, canned
200 oz
Cherry tomatoes
5 unit
Salt
to taste
Pepper
to taste
Burrata
80 oz
Basil
1 sprig
first courses from Italy - Puglia
Tomato and burrata risotto
Tomato and burrata risotto
ready in
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For those in search of a delicate risotto with an extraordinary flavor, here is the tomato and burrata risotto!
preparation
step 1
Start by preparing the tomatoes. Wash them and cut them in half. Place them on a baking tray covered with parchment paper with the side cut upwards.
step 2
Sprinkle with a little oil, salt, pepper and bake at 150 degrees for about 1 hour. (let them cook until they are dried)
step 3
Meanwhile prepare the risotto.
step 4
In a large saucepan, fry the chopped onion with two tablespoons of oil. When the onion becomes golden, add the rice and toast it for a minute over high heat, stirring often.
step 5
Then blend with a ladle of vegetable stock and let it evaporate.
step 6
Add the peeled tomatoes to which you have added a teaspoon of sugar to remove the acidity, mix well and add a ladle of broth.
step 7
Continue to incorporate a ladle of broth each time the risotto dries, until cooked.
step 8
When the cooking is almost complete, add the chopped basil, according to your taste and add salt and pepper if necessary.
step 9
Once the rice is cooked, let it rest for thirty seconds out of the fire. Then stir in the crushed burrata with a fork and a few basil leaves.
step 10
Serve the tomato and burrata risotto very hot, garnishing finally with the baked tomatoes.
