Risotto with cherry tomatoes and burrata
The risotto with cherry tomatoes and burrata is a triumph of Mediterranean flavors, perfect for a summer dinner! Creamy, enveloping, and very easy to prepare, this **risotto** brings all the freshness of cherry tomatoes and the delicacy of burrata to the table in just 40 minutes. Try this **easy risotto recipe** now and let yourself be conquered by its simplicity!
Dietary Information
Servings:
- 1
To prepare the risotto with cherry tomatoes and burrata, first cut the cherry tomatoes in half 1. Then put them in a pan with a drizzle of oil and one or 2 cloves of garlic 2. Add a few basil leaves 3 and cook for 10 minutes.
- 2
Remove the garlic 4 and transfer everything to a blender. Blend 5 until you get a smooth and homogeneous cream 6.
- 3
In a saucepan, melt the butter 7. Meanwhile, chop half an onion 8, add it together with the butter 9 and let it simmer for a few minutes.
- 4
Add the rice 10, add salt and toast until it is very hot and the grains begin to change color. Deglaze with the white wine 11, and, once all the alcohol has evaporated, cook the rice with the vegetable broth 12. Add 1 or 2 ladles of hot broth, so as to cover the rice. Stir often and add more broth as needed.
- 5
When 4 minutes are left to the end of cooking, add the cherry tomato cream 13. Once the rice is cooked, stir in butter 14 and parmesan 15.
- 6
Plate by arranging small heaps of burrata on the rice 16, complete with basil leaves, a drizzle of oil and pepper 17. The risotto with cherry tomatoes and burrata is ready to be served 18.
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