Tomato & Burrata Risotto

Ingredients:

• ½ onion, finely diced
• 2 tablespoons tomato puree
• 1 tablespoon butter
• 1 tablespoon crème fraiche
• 1 burrata cheese
• 100g sweetcorn
• About 20 cherry tomatoes (or a mix of colourful tomatoes), cut in half
• Small bunch of parsley
• A sprig of fresh basil
• 400g Arborio rice
• 1.5 litres vegetable or chicken stock (you might need a little more or less)
• Olive oil
• ¼ lemon

Method

1. Sauté the Onion: Start by warming up a pan over low/medium heat. Add a good splash of olive oil, then toss in the finely diced onion. Cook gently, stirring occasionally, until the onion turns soft and see-through.
2. Add the Rice: Pour in the Arborio rice, mixing it with the onions until the rice is coated in that lovely olive oil. Stir with a wooden spoon until the rice edges start to look slightly see-through. Now, add the tomato puree, making sure it covers the rice well.
3. Time for the Stock: Turn up the heat just a bit and add about a quarter of your stock. You should hear a light sizzle! Lower the heat again so the stock is bubbling gently. Stir every couple of minutes to prevent sticking. Once most of the stock has been absorbed, add the next quarter of stock and repeat this process.
4. Taste Test!: Before adding the last bit of stock, taste a few grains of rice. They should be mostly cooked but still have a little bite. If they’re close to perfect, only add small amounts of stock to finish cooking. You want the risotto to be creamy but not too soupy.
5. Add the Good Stuff: Stir in the sweetcorn, butter, and crème fraiche. Keep cooking until your risotto looks creamy and glossy. If it seems too thick, just add a bit more stock. Add half of your cherry tomatoes so they soften up in the warm risotto, then sprinkle in the chopped parsley.
6. Finish It Off: Squeeze in some fresh lemon juice and drizzle with a little olive oil, stirring everything together. Spoon the risotto onto plates – it should spread out easily and look smooth and creamy.
7. Top It Off! Arrange the rest of the fresh tomatoes on top and break open the creamy burrata over the risotto. Finish with some torn basil leaves for a fresh, colourful touch.

Watch a video full tutorial here on our Youtube channel