Risotto with Cherry Tomatoes Burrata and Basil

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 and 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