Summer Tomato Risotto with Burrata
Active Time: 40 minutes | Total Time: 40 minutes | Serves 4 | Gluten Free
- 1 large yellow onion
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- 1¼ teaspoons kosher salt
- 1½ cups Arborio or Carnaroli rice
- ½ cup dry white wine, such as pinot grigio
- 1 pint cherry or grape tomatoes
- 3 cups water
- ¾ cup grated Parmesan
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 8 ounces burrata cheese
- Fresh basil leaves
Chop the onion. Finely chop the garlic.
In a large skillet, heat the oil over medium-high heat. Add the onion and ¼ teaspoon of the salt and cook, stirring often, for 5 to 6 minutes, until tender. Stir in the garlic and cook 1 minute.
Add the rice and cook, stirring, for 1 minute. Add the wine and stir in. Once the wine is nearly cooked away, add the tomatoes and 1 cup of the water and stir to combine. Cover tightly, reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes, or until the tomatoes burst. If the liquid cooks away too quickly and the rice starts to stick to the bottom of the skillet, add another ½ cup of water.
Remove the lid. Add the remaining water in ½ cup increments, waiting for the water to cook away before each addition.
The rice should be al dente and the mixture should be a little loose, but not soupy. If it seems dry, add a little more water.
Remove from the heat and stir in the Parmesan, black pepper, red pepper flakes, and the remaining 1 teaspoon salt.
Divide the risotto among plates and spoon some of the burrata over each. Scatter basil leaves over the risotto.
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