Risotto with Cherry Tomatoes Burrata and Basil
Risotto with Cherry Tomatoes Burrata and Basil Photo curtesy of Icons of European Taste. Serves 6 as a main course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Fine-mesh sieve
- Grater
- Saucepan
- Dutch oven
- Stove
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Serving bowl
Ingredients
- One 15-ounce can cherry tomatoes
- 2 medium fresh ripe red tomatoes
- 3 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, minced
- 1 ½ cups arborio, vialone nano or carnaroli rice
- 3/4 cup dry white wine
- Kosher salt
- freshly ground black pepper
- 2 teaspoons aged balsamic vinegar
- 2 tablespoons unsalted butter
- ¾ cup finely grated Parmigiano Reggiano
- 3 balls burrata cheese, 4-ounces each, room temperature
- 20 basil leaves, cut into thin strips
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