Tomato risotto with burrata | Recipe | V-ZUG Thailand

Ingredients

• 400 ml vegetable bouillon
• 400 g skinned cherry tomatoes (tinned)
• 300 g risotto rice
• 80 g dried tomatoes in oil
• 1 red onion
• 1 clove of garlic
• 1 bay leaf
• ½ tsp salt
• 200 ml vegetable bouillon
• 50 g butter
• 50 g Parmesan
• 50 g dried tomatoes in oil
• 50 g almonds
• 1 bunch of basil
• 2 tbsp balsamic vinegar
• Some salt
• Some pepper
• 4 small burrata (each about 50 g) or 2 large burrata