Cherry Tomato and Burrata Risotto

To prepare the cherry tomato and burrata risotto, first cut the cherry tomatoes in half 1. Then place them in a pan with a drizzle of olive oil and one or 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 mixer. Blend 5 until you obtain a smooth and homogeneous cream 6.

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

Add the rice 10, add salt, and toast until it feels very hot to the touch and the grains begin to change color. Deglaze with white wine 11, and once all the alcohol has evaporated, cook the rice with vegetable broth 12. Add one or 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 in butter 14 and Parmesan cheese 15.

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