Simple Burrata Risotto Recipe (With Cherry Tomatoes)
This 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.
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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