Tomato and basil risotto with burrata

Ingredients

For 1 serving

• Carnaroli rice80 g
• Cherry tomatoes150 g
• Tomato passata80 g
• Garlic1 clove
• Vegetable broth350 ml
• Extra virgin olive oil8 g
• Burrata50 g
• Basil6 g
• White wine40 ml
• Saltto taste

Contains: lactose, celery, sulphites,

In season: June – September

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Wash and halve the cherry tomatoes; peel and crush the garlic. Take the burrata out of the fridge so it comes to room temperature.
2. Heat the olive oil with the garlic in a saucepan over medium heat for a minute, until it sizzles; add the cherry tomatoes with a pinch of salt and cook for 5 minutes, until collapsed.
3. Discard the garlic, add the rice and toast it for 2 minutes, stirring; deglaze with the white wine and let it evaporate.
4. Add the tomato passata and cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and adjust the salt.
5. Let it rest off the heat for a minute, then serve with the burrata in the centre and torn fresh basil.