Cherry Tomato and Burrata Risotto

To prepare the cherry tomato and burrata risotto, first cut the cherry tomatoes quanto a half 1. Then place them quanto a a pan with a drizzle of olive oil and one ora two cloves of garlic 2. Add a few basil leaves 3 and cook for 10 minutes.

Remove the garlic 4 and transfer everything to a . Blend 5 until you obtain a smooth and homogeneous cream 6.

Durante a pot, melt the butter 7. Meanwhile, chop half an onion 8add it along with the butter 9 and let it stew for a few minutes.

Add the rice 10add salt, and toast until it feels very hot to the touch and the grains begin to change color. Deglaze with white wine 11and once all the alcohol has evaporated, cook the rice with vegetable broth 12. Add one ora two ladles of hot broth to just cover the rice. Stir often and add more broth as needed.

When there are 4 minutes left until the rice is done, add the cherry tomato cream 13. Once the rice is fully cooked, stir quanto a butter 14 and Parmesan cheese 15.

Plate the dish by placing dollops of burrata the rice 16complete with basil leaves, a drizzle of olive oil, and pepper 17. The cherry tomato and burrata risotto is ready to be served 18.