Fire Roasted Tomato Risotto With Burrata. Recipe

I paired fire-roasted tomatoes with creamy arborio and a whole ball of burrata to make a Burrata dishes-style risotto that hides a clever technique you’ll be eager to read about.

I never thought a bowl could flirt with you until I met this Fire Roasted Tomato Risotto with Burrata. The creamy Arborio rice pulls you close, then the burrata breaks and makes a beautiful mess that somehow feels like perfection.

There is char and bright tomato tang that keeps things interesting, not just another plain comfort dish, and every spoonful wants one more. I cooked it on a random weeknight and it suddenly felt like an occasion, not because it was hard but because it surprised me.

If you like a little drama on your plate give this a try. Tomatoes Burrata

Ingredients

• Smoky slightly sweet adds acidity and fiber boosts umami and bright color.
• Creamy starchy rice that releases carbs while thickening risotto feels rich.
• Soft milky cheese loaded with fat and protein it melts into a luscious center.
• Salty nutty hard cheese adds savory depth and extra umami packs protein.
• Smooth fat that helps carry flavors its great for finishing.
• Warm broth adds savory liquid more vitamins if homemade low sodium recommended.
• Fresh basil and lemon zest brighten the dish adding herbaceous and citrusy notes.
• Pungent aromatic small amount adds savory slightly sweet depth when cooked.
• Glossy finish adds richness and mouthfeel contains saturated fat so use wisely.

Ingredient Quantities

• 4 cups (950 ml) low sodium chicken or vegetable stock
• 2 tbsp extra virgin olive oil
• 3 tbsp unsalted butter
• 1 small yellow onion (about 1 cup)
• 2 cloves garlic
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup (120 ml) dry white wine
• 1 can (14.5 oz / 410 g) fire roasted diced tomatoes
• 1 tbsp tomato paste (optional)
• 1 cup (about 90-100 g) freshly grated Parmesan or Parmigiano Reggiano
• 2 small burrata balls (about 8 oz / 225 g total)
• 1/2 cup fresh basil leaves
• Zest of 1 lemon (optional)
• Salt and black pepper
• Pinch red pepper flakes (optional)

How to Make this

1. Warm 4 cups low sodium stock in a small saucepan and keep at a bare simmer so it’s hot when you add it, dont let it boil hard.

2. In a large heavy bottom skillet heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter over medium heat until butter foams.

3. Add 1 small yellow onion (finely chopped) and cook 4 to 6 minutes until translucent, then add 2 cloves minced garlic and cook 30 seconds until fragrant.

4. Stir in 1 1/2 cups Arborio rice and toast 1 to 2 minutes, coating every grain with fat until edges look slightly translucent.

5. Pour in 1/2 cup dry white wine and stir until mostly absorbed, then add 1 can (1
4.5 oz) fire roasted diced tomatoes with their juices and 1 tbsp tomato paste if using, break up big chunks and let the mixture simmer 1 to 2 minutes.

6. Reduce heat to medium low and add warm stock, a ladleful (about 1/2 cup) at a time, stirring often and waiting until the liquid is almost absorbed before adding more; keep going for about 18 to 22 minutes until rice is creamy and just tender with a slight bite.

7. When the rice is done remove from heat and stir in the remaining 1 tbsp butter and 1 cup freshly grated Parmesan until silky, taste and season with salt, black pepper and a pinch of red pepper flakes if you want heat.

8. If you like a brightness stir in the zest of 1 lemon now, if it seems too thick add a splash of warm stock to loosen, dont let it get gluey.

9. Spoon risotto into bowls, tear 2 small burrata balls over the top so the creamy centers ooze into the rice, scatter about 1/2 cup fresh basil leaves, extra grated Parmesan, a drizzle of olive oil and a crack of black pepper, serve immediately.

Equipment Needed

1. Large heavy-bottomed skillet or wide sauté pan
2. Small saucepan (to keep the stock warm)
3. Wooden spoon or silicone spatula for stirring
4. Ladle (about 1/2 cup) or a 1/2 cup measuring cup for adding stock
5. Chef’s knife and cutting board (for onion, garlic, basil, lemon)
6. Measuring cups and spoons (rice, wine, oil, butter, tomato paste)
7. Box grater plus microplane or zester (Parmesan and lemon zest)
8. Serving bowls and a large spoon for plating

FAQ

Fire Roasted Tomato Risotto With Burrata. Recipe Substitutions and Variations

• Stock: use 4 cups water + 1–2 tsp bouillon or stock concentrate if you dont have low-sodium stock, or swap for mushroom stock for extra umami (cut salt to taste).
• Arborio rice: use Carnaroli or Vialone Nano for an even creamier risotto, or short-grain sushi rice in a pinch, you’ll lose a bit of chew but it works.
• Burrata: replace with fresh mozzarella (bufala) plus a spoonful of cream or soft ricotta stirred inside to mimic the gooey center, or use stracciatella if you can find it.
• Fire-roasted diced tomatoes: use plain canned diced tomatoes plus 1/2 tsp smoked paprika, or roast fresh tomatoes until charred and mash, or use tomato passata with a pinch of smoked salt.

Pro Tips

– Keep the stock hot in a separate pot and add it hot, not cold, each time. If you add cold stock it slows everything down and you get unevenly cooked rice, so dont skip this step.

– Toast the Arborio a little longer than you think, it helps the grains stay separate and bitey. Stir often but dont stand there stirring every second, firm stirs between additions is enough and stops it getting gluey.

– Control the tomatoes by tasting as you go, drain some of the juice if it looks too soupy, or save a bit to add later for color and brightness. A spoon of tomato paste boosts depth without making it taste like straight tomato sauce.

– Finish off the heat with the butter and Parm, then tear the burrata onto the plates at the last second so its creamy center melts into the hot risotto. Add basil and lemon zest right before serving, they lose their freshness if you stir them in too early.