End of Summer Tomato Risotto- Seghesio Family Vineyards

Ingredients

• 3 lbs. ripe tomatoes
• 3 cups chicken stock
• 3 Tablespoons olive oil
• 1 cup diced onion
• 2 teaspoons salt
• 2 cups Arborio rice
• 3/4 cup dry white wine
• 4 oz. butter, diced
• 1 cup parmesan cheese, grated
• 12 oz. burrata (4 smaller 3 oz. burrata balls if easier to find)
• Pinch of course black pepper
• Extra virgin olive oil for garnish
• chopped parsley