Roasted Cherry Tomato Risotto with Stracciatella
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Recipe Intro From treatsbymoi
Stracciatella is the heart of Burrata cheese, made from mozzarella and cream. This versatile recipe pairs perfectly with any pasta shape, orzo, or rice.
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Recipe Card
ingredients
- 2 cups cherry tomatoes
- 1 head of garlic (or 10 cloves)
- 2 tablespoons extra virgin olive oil
- 1 onion
- 1 tablespoon tomato paste
- 2 cups risotto rice (arborio or carnaroli)
- 5 cups vegetable or chicken broth (added gradually)
- 2 cups (500 grams) stracciatella cheese
- 1 cup (100 grams) parmesan cheese
- A handful of fresh basil leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Preheat the oven to 400°F.
Step 2
Place the cherry tomatoes and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the tomatoes are blistered and the garlic is soft.
Step 3
While the tomatoes are roasting, finely chop the onion. In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes.
Step 4
Add the risotto rice to the pan and stir to coat with the onion mixture. Begin adding the broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
Step 5
Remove the roasted garlic from the cloves and mash it into a paste. Stir the roasted tomatoes and garlic paste into the risotto.
Step 6
Gently fold in the stracciatella cheese until it melts into the risotto. Stir in the parmesan cheese until well combined.
Step 7
Tear the fresh basil leaves and stir them into the risotto. Season with salt and pepper to taste. Serve immediately.