Cherry Tomato and Burrata Risotto

A sun-drenched summer risotto: rice cooked with a silky roasted tomato cream, then crowned with cold, creamy burrata, basil, and a thread of olive oil — a plate that tastes like Puglia in August.

Amount	Ingredient
11 oz (320 g)	Carnaroli rice
1	white onion
1 glass	white wine
14 oz (400 g)	cherry tomatoes
2 cloves	garlic
3 tbsp (40 g)	butter
1½ oz (40 g)	Parmigiano Reggiano, grated
14 oz (400 g)	burrata
	fresh basil leaves
	vegetable broth, hot
	extra-virgin olive oil
	salt and black pepper

This is the risotto of the Italian summer — ripe cherry tomatoes cooked down to a sweet, concentrated cream and stirred into the rice in the final minutes, turning it a warm coral pink. The mantecatura of butter and Parmigiano gives it body, but the real star arrives at the end: torn burrata, cold and impossibly creamy, melting into the hot rice. Fresh basil, black pepper, and olive oil complete a dish that's equal parts comfort and elegance.

Ingredient notes: Burrata is the crown — buy the best you can find and keep it refrigerated until the last minute. The tomato cream can be made ahead. Choose sweet, ripe cherry tomatoes; their flavor carries the whole dish.

• Skillet or pan (for the tomatoes)
• Blender or immersion blender
• Large saucepan (for the risotto)
• Wooden spoon

1. Make the tomato cream (15 min). Halve the cherry tomatoes. Cook them in a pan with a film of oil, the garlic, and a few basil leaves for 10 minutes. Remove the garlic and blend until smooth.
2. Start the soffritto (3 min). Melt the butter in the saucepan. Finely chop half the onion, add to the butter, and stew gently for a few minutes.
3. Toast the rice (3 min). Add the rice, season with salt, and toast until the grains turn hot and translucent. Deglaze with the white wine and let it evaporate completely.
4. Cook the risotto (15 min). Cook the rice with the hot vegetable broth, adding one or two ladles at a time and stirring often.
5. Add the tomato cream (4 min). Four minutes before the end, stir in the tomato cream and finish cooking.
6. Manteca (2 min). Off the heat, stir in the butter and Parmigiano until glossy.
7. Plate (2 min). Serve the risotto, top with dollops of cold burrata, basil leaves, a thread of olive oil, and black pepper.

• Cold burrata, hot rice. The contrast of temperatures is the magic of this dish.
• Concentrate the tomatoes. Ten minutes of cooking concentrates their sweetness; don't rush it.
• Blend until silky. A smooth cream integrates into the rice; a chunky one leaves lumps.
• Toast until hot to the touch. Properly toasted rice changes color and feels hot when touched.
• Keep the broth hot. Cold stock shocks the rice and ruins the creaminess.
• Taste before salting. The burrata and Parmigiano bring their own salt.

Mistake	Why It Hurts	The Fix
Warm burrata	Melted, gone too fast	Keep it cold until plating
Watery tomato cream	Washed-out flavor	Cook the tomatoes down before blending
Adding cream too early	Muddy color, lost freshness	Stir in during the final 4 minutes
Overcooking the rice	Porridge	Taste at 15 minutes; keep a faint bite
Over-salting	The cheeses push it over	Season after the mantecatura
Skipping the toast	Flat, sticky grains	Toast until the grains are hot and translucent

• Spicy Version: Add red pepper flakes to the tomatoes.
• Smoked Burrata: Use smoked burrata for a deeper, more complex flavor.
• Herb Garden: Finish with fresh oregano or thyme instead of basil.
• Prosciutto Crumble: Crisp prosciutto shavings on top for a salty crunch.
• Yellow Tomatoes: Use yellow cherry tomatoes for a golden, milder version.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days; keep burrata separate.
Freezer	Not recommended — burrata and the creamy emulsion break.
Reheating	Warm gently in a skillet with a splash of broth, then add fresh burrata.

A fresh, summery risotto calls for bright, easy wines:

• Vermentino — Crisp and saline, a natural summer pairing.
• Rosé di Puglia — Fruity and dry, echoes the tomatoes and basil.
• Prosecco — Bubbles and freshness cut the creamy burrata.
• Falanghina (Campania) — Soft, citrusy, and generous.

Per Serving (about 1¼ cups)
Calories	540
Protein	18 g
Fat	22 g
Carbohydrates	68 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is burrata?

A fresh Italian cheese made from mozzarella stretched around a creamy center of stracciatella and cream. It's buttery, soft, and heavenly.

Can I use mozzarella instead?

Yes — but it won't be as creamy. Burrata's interior cream is the star.

Can I make the tomato cream ahead?

Absolutely — it keeps 3 days in the fridge and freezes well.

Is this vegetarian?

Yes, as written — perfect for vegetarians.

What if my tomatoes aren't sweet?

Add a pinch of sugar while cooking — it balances the acidity.

• Risotto con Burrata, Capperi e Pomodorini (Volume 3)
• Risotto Melanzane e Pomodorini (Volume 3)
• Risotto alla Puttanesca (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.