Risotto with Burrata, Capers and Datterini Tomatoes
A creamy risotto where sweet roasted datterini tomato coulis, crisp fried capers, and a cloud of whipped burrata come together — three textures, three personalities, one unforgettable plate.
| Amount | Ingredient |
|---|---|
| 10½ oz (300 g) | Carnaroli rice |
| 4½ oz (125 g) | burrata |
| 10½ oz (300 g) | datterini tomatoes |
| 1 | lemon, zest only |
| 1 pinch | sugar |
| dried oregano | |
| 1 oz (30 g) | capers in salt |
| ¼ cup (50 g) | white wine |
| vegetable oil (for frying) | |
| extra-virgin olive oil | |
| salt and hot water |
This risotto is a study in contrasts. Sweet, concentrated datterini tomatoes are slow-roasted until jammy, then turned into a silky coulis that dresses the plate. The rice itself is mantecato with creamy burrata instead of the usual butter-and-cheese, giving it a lighter, milkier finish. And the capers — fried until they bloom into crisp little flowers — add a salty pop that cuts through all that creaminess. It's the kind of composed dish that looks like restaurant plating but comes together on a home stove.
Ingredient notes: Datterini are the small, sweet date-shaped tomatoes — regular cherry tomatoes work too. Salt-packed capers must be rinsed and thoroughly dried before frying (they pop and spatter otherwise). The burrata is blended into a cream for the mantecatura — the richer the burrata, the silkier the risotto.
- Baking sheet with parchment paper
- Small pan (for frying capers)
- Blender + fine-mesh strainer (for the coulis)
- Immersion blender (for the burrata)
- Large saucepan (for the risotto)
- Roast the tomatoes (35 min). Wash and halve the datterini lengthwise. Arrange cut-side up on a parchment-lined sheet, season with oil, salt, sugar, and oregano. Roast in a static oven at 400°F (200°C) for 30-40 minutes.
- Fry the capers (5 min). Rinse the capers to desalt them, then press dry with paper towels. Fry in oil heated to 320°F (160°C) until they open and float; drain on paper towels.
- Make the burrata cream (2 min). Blend the burrata in a tall container with an immersion blender until creamy — just until smooth, don't overwork it.
- Make the coulis (5 min). Reserve the prettiest tomatoes for decoration. Blend the rest with a little hot water and oil, then pass through a strainer for a silky coulis.
- Toast the rice (3 min). Toast the rice in a saucepan over medium heat with a pinch of salt until hot to the touch. Deglaze with the white wine.
- Cook the risotto (15 min). Cook the rice, adding hot water one or two ladles at a time, until al dente.
- Manteca (2 min). Off the heat, stir in the burrata cream, lemon zest, and a thread of olive oil. Mix vigorously until creamy.
- Plate (2 min). Serve the risotto (a pastry ring makes it neat), dress with the tomato coulis, and finish with the fried capers, reserved tomatoes, and lemon zest.
- Dry the capers completely. Wet capers spatter dangerously in hot oil and won't crisp.
- Fry capers at 320°F (160°C). They bloom open like flowers — too hot and they burn, too cool and they stay soggy.
- Don't overwork the burrata. A few pulses until creamy; over-blending makes it watery.
- Strain the coulis. The silky texture is what makes the plating look professional.
- Toast until hot to the touch. Properly toasted rice feels rovente (very hot) when touched.
- Manteca off the heat. The burrata cream emulsifies into silk only off the flame.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Wet capers in hot oil | Dangerous spattering, soft capers | Rinse, then press absolutely dry |
| Overcooked capers | Bitter, burnt crisps | 320°F and out the moment they float |
| Over-blending burrata | Watery, broken cream | Pulse briefly until just creamy |
| Chunky coulis | Rustic plating, uneven flavor | Pass through a fine strainer |
| Undercooked rice | Crunchy grains | Cook until al dente, tasting as you go |
| Lumpy burrata in rice | Unmelted lumps | Stir vigorously off the heat until glossy |
- Smoked Burrata: Use smoked burrata for a deeper, more complex finish.
- Spicy Coulis: Add red pepper flakes to the roasting tomatoes.
- Anchovy Crunch: Add crispy anchovy fillets with the capers.
- Herb Oil: Finish with basil or parsley oil for color.
- Pistachio Crumble: Scatter crushed pistachios for a nutty contrast.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days; keep components separate. |
| Freezer | Not recommended — burrata cream and rice texture break. |
| Reheating | Warm gently in a skillet with a splash of water, then re-dress the plate. |
This is a composed, modern dish — pair it with fresh, elegant wines:
- Vermentino — Crisp and saline, lovely with the capers.
- Falanghina (Campania) — Soft and citrusy, echoes the lemon zest.
- Greco di Tufo — Rich and mineral, holds its own.
- Rosé di Toscana — Dry and fruity, a friendly match.
| Per Serving (about 1¼ cups) | |
|---|---|
| Calories | 500 |
| Protein | 15 g |
| Fat | 18 g |
| Carbohydrates | 70 g |
| Fiber | 3 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
Can I use regular cherry tomatoes?
Yes — datterini are just smaller and sweeter. Regular cherry tomatoes work with the same roasting method.
What are salt-packed capers?
Capers preserved in salt rather than vinegar — they have a better texture for frying. Rinse well before use.
Why blend the burrata?
Whipped burrata melts into the rice evenly, creating a silkier mantecatura than chunks would.
Can I make the coulis ahead?
Yes — it keeps 3 days in the fridge and freezes well.
Is this dish gluten-free?
Yes, as written — no wheat ingredients.
- Risotto Pomodorini e Burrata (Volume 3)
- Risotto Melanzane e Pomodorini (Volume 3)
- Risotto ai Fiori di Zucca (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.