This Simple Burrata Risotto is creamy, comforting and surprisingly simple to make. This dish is made with juicy cherry tomatoes, garlic and tomato paste for a flavorful base and Arborio rice that simmers slowly in chicken stock until it is perfectly tender. It's topped with creamy burrata, fresh basil and a sprinkle of parmesan cheese.
The secret to this risotto is taking it slow. Stirring in chicken stock little by little gives the rice its signature creamy texture without needing any cream. The tomatoes break down and melt into the dish, giving it a fresh and slightly tangy flavor that pairs so well with the rich burrata cheese.
This dish has that 'special occasion' vibe but it's simple enough for an everyday dinner. It's great for busy weeknights or when you want to impress without the stress.
If you are looking for more side dish recipes, check out our: Cucumber and Chickpea Salad, Roasted Sweet Potatoes and Carrots or Mashed Potatoes with Truffle.
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Why We Love This Recipe
- Comforting: This risotto is warm, creamy, and filling, the kind of dish that makes you slow down and savor every bite.
- Flavorful: Cherry tomatoes, garlic, and tomato paste simmer into a rich, tangy base, while parmesan and burrata add the perfect saltiness.
- Burrata cheese: Burrata is a soft Italian cheese that melts into the risotto, creating creamy pockets that bring the whole dish together.
Ingredients
Here are the ingredients you will need for this risotto recipe:
- Olive oil
- Cherry tomatoes: Use ripe cherry tomatoes for their natural sweetness.
- Garlic: Use freshly minced garlic for the best flavor.
- Tomato paste
- Butter: I recommend unsalted butter for this recipe.
- Rice: Using arborio rice is necessary for its creamy texture.
- Chicken stock
- Parmesan: Freshly grated parmesan will melt and taste best.
- Salt & black pepper
- Burrata cheese
- Basil: Use fresh basil leaves for the best flavor and color.
See recipe card below for quantities.
Instructions
Let's make this easy risotto recipe together!
- Step 1: Heat olive oil in a large, deep saucepan or Dutch oven over medium heat. Add the cherry tomatoes and cook for about 5 minutes until they begin to soften. Stir in the garlic and tomato paste and cook for another 5 minutes until fragrant.
- Step 2: Add the butter and arborio rice, stirring constantly for 2 minutes to lightly toast the rice.
- Step 3: Pour in about 1 ½ cups of chicken stock along with the salt and pepper. Bring to a boil and stir frequently until most of the liquid is absorbed. Continue adding the chicken stock 1 cup at a time, stirring often and waiting for most of the liquid to be absorbed before adding more. Repeat until all the stock has been used and the rice is creamy and tender.
- Step 4: Reduce the heat to low as the last of the stock is absorbed. Top the risotto with burrata and remove from the heat. Finish with fresh basil and parmesan cheese before serving.
Substitutions and Variations
Here are some common recipe substitutions and variations for this burrata risotto.
- Chicken stock: Swap chicken stock for vegetable stock or vegetable broth to make it vegetarian.
- Burrata cheese: Use fresh mozzarella or ricotta instead of burrata if you can't find it.
- Additions: Add fresh spinach or arugula stirred in at the end for some greens. Sprinkle toasted pine nuts or walnuts on top for a bit of crunch. Drizzle a little balsamic glaze over the finished dish to add a touch of sweetness and acidity.
Top Tips
Here are some expert tips to make this risotto:
- Stir often: Stirring frequently releases the starch from the rice and makes the risotto creamy, but you don't have to stir every single second.
- Don't rush: Let most of the liquid absorb before adding more stock. This slow process is what gives risotto its velvety texture.
- Serve immediately: Risotto is best eaten right after it's done when it's at its creamiest.
FAQ
The risotto is done when the rice is tender but still has a slight bite to it. You want it creamy and soft without being mushy. It should have a smooth, velvety texture and hold together without being dry or soupy.
You can use canned tomatoes in a pinch, but fresh cherry tomatoes give a brighter, sweeter flavor and better texture. If you use canned, choose whole or diced tomatoes and drain some of the juice to avoid making the risotto too watery.
Fresh mozzarella is a soft, mild cheese with a smooth texture, while burrata is mozzarella filled with a creamy, rich center of stracciatella (fresh mozzarella soaked in cream) and cream. Burrata adds extra creaminess and indulgence that fresh mozzarella doesn't have.
Pairing
These are my favorite dishes to serve with this recipe:
Simple Burrata Risotto Recipe (With Cherry Tomatoes)
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 2 cups cherry tomatoes halved
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter
- 1 cup arborio rice
- 5 ½ cups chicken stock
- 2 tablespoons grated parmesan plus more for serving
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 balls burrata for serving
- Fresh basil for serving
Instructions
- Add olive oil and cherry tomatoes to a large, deep saucepan or dutch oven over medium heat. Sauté for 5 minutes, until wilting. Add garlic and tomato paste and sauté for 5 minutes, until fragrant.
- Add butter and arborio rice and cook for 2 minutes, stirring frequently.
- Add 1 ½ cups of chicken stock, salt, and pepper, and bring to a boil. Stir constantly until almost all of the liquid is absorbed.
- When liquid is reduced, add another cup of stock to the pot. Continue to stir until most of the liquid is absorbed. Repeat the process three times, using all 5 ½ cups of stock.
- As the last cup of stock simmers down, reduce heat to low. Top with burrata and remove from heat. Serve with fresh basil.
Notes
Recipe Storage and Reheating
- Refrigerator Storage: Store leftover risotto in an airtight container in the fridge for up to 3 days.
- Freezer Storage: Risotto doesn't freeze well because the texture changes, so it's best to enjoy it fresh or refrigerate leftovers instead.
- Reheating Instructions: Reheat gently on the stove or in the microwave with a splash of stock or water, stirring occasionally to restore creaminess.
Did You Make This Recipe?
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