TOMATO AND BURRATA RISOTTO
If tomato and mozzarella is a universal winning combo, tomato and burrata is even more perfect! This risotto, in its simplicity, is a proof: both adults and children love it an I can assure you that you'll do it again and again and again...
Ingredients
- 210 gr Carnaroli rice
- 100 ml beer or white wine,
- 260 gr tomato sauce
- 180 - 200 ml of water or broth,
- 50 gr grated parmigiano reggiano cheese
- 30 gr butter optional,
- 200 gr burrata cheese
- salt
- black pepper
- extra virgin olive oil.
Instructions
- Chop finely burrata cheese in order to make it more homogeneous and suitable to be easily taken with a spoon.
- Pour it into a bowl, season with a generous ground of pepper and keep aside.
- Heat a tablespoon of oil in a casserole and toast the rice for 2 minutes on high flame.
- Add 1 pinch of salt, add beer (or wine) and cook for another minute, making it partially evaporate.
- Now add the tomato sauce, mix well and lower the flame.
- Cook the rice for 15 minutes, adding the hot water (or broth) little by little.
- Switch off, add parmigiano cheese and and butter (optional), stir and divide in the dishes.
- Complete each one with a full spoon fo burrata and serve: mixing hot risotto with burrata cheese, this'll perfectly melt giving the dish a unique and delicious creaminess!
Notes
- As you can see this risotto is onion free: I preferred to keep the base as much neutral as possible to give more value to tomato and burrata flavors. Obviously, if you like more, you can add some chopped onion in the casserole with oil and cook it 5 minutes before adding the rice.
- As you can see in this recipe it's required a diner's active participation: to make the dish perfect, he has to mix rice and cheese directly in the plate. If you prefer, you can add burrata cheese in the casserole just before serving to get the right creaminess.