Description
A creamy and comforting spicy roasted tomato risotto infused with garlic, parmesan, and fresh basil, topped with luscious burrata cheese and fresh cherry tomatoes for a vibrant, flavorful meal.
Ingredients
Base Ingredients
- 2 cups arborio rice
- 4 1/2 cups chicken stock, divided
- 2 tbsp olive oil
Vegetables & Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can fire roasted tomatoes
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup fresh basil leaves
Cheese & Seasonings
- 1/2 cup parmesan cheese
- 8 oz burrata cheese
- 1 tsp salt
- 1/2 tsp black pepper, plus freshly cracked pepper for garnish
- 1/2 tsp red pepper flakes
Instructions
- Heat Oil and Sauté Onion: In a large pot over medium heat, warm the olive oil. Add the diced onion and sauté for 3 to 5 minutes until the onion becomes translucent and soft.
- Add Garlic: Stir in the minced garlic and cook briefly until fragrant but not browned.
- Toast Rice: Add the arborio rice to the pot and stir well to coat the grains in the oil and onion mixture. Toast the rice for 2 to 3 minutes, which helps develop its nutty flavor and ensures it absorbs liquids evenly.
- Deglaze Pan: Pour in 1/2 cup of chicken stock to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Stir well to incorporate.
- Add Roasted Tomatoes: Stir in the fire roasted tomatoes and cook until most of the liquid is absorbed by the rice, about 5 minutes, allowing the rice to soak in the smoky, spicy flavor.
- Cook Risotto Gradually: Add the remaining chicken stock in 1 cup increments, stirring continuously and allowing each addition to be absorbed before adding the next. This slow process takes about 20 minutes and creates a creamy texture characteristic of perfect risotto.
- Season Throughout: During the cooking, stir in the salt, black pepper, and red pepper flakes to infuse the risotto with balanced heat and flavor.
- Finish Risotto: Once all the chicken stock has been absorbed and the rice is creamy and tender, turn off the heat. Stir in the parmesan cheese and fresh basil leaves for richness and aromatic freshness.
- Plate and Garnish: When ready to serve, spoon the risotto onto plates, topping each serving with burrata cheese, chopped cherry tomatoes, freshly cracked pepper, and extra basil leaves for a beautiful presentation and added flavor contrast.
Notes
- Use high-quality chicken stock or vegetable stock for best flavor.
- Be patient when adding stock; the gradual absorption is key for creamy risotto.
- Burrata cheese is delicate; add it just before serving to maintain its creamy texture.
- You can substitute burrata with fresh mozzarella if unavailable.
- For a vegetarian version, replace chicken stock with vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
