Caprese risotto with Burrata recipe
Magical and elegant Caprese risotto recipe that has the perfect combination of Italian flavours, creaminess, juiciness, textures and freshness. The ingredients in this recipe are for 2 main courses or 4 small plates.
Equipment
- 1 A heavy-bottomed, straight-sided skillet 10- to 12-inch
Ingredients
- 180 g of risotto rice such as Arborio or Carnaroli
- 50 g of semi dried or oven-dried cherry or San Marzano tomatoes
- 250 ml 250ml of chicken stock
- 250 ml of passata
- 120 ml of white wine
- 1 onion, finely chopped (red or white medium size)
- 1 large garlic clove, finely chopped
- A pinch of saffron
- 10 g of grated parmesan
- 1 packet or (125-150g) of burrata
- 5 g or a handful of fresh basil leaves
- A pinch of chilli or a small mild red chilli, chopped and deseeded (optional)
- 1 teaspoon of mascarpone cheese (optional)
For the tomato oil
- 80 ml or ⅓ of a cup of olive oil
- 50 g of semi-dried or oven-dried cherry or San Marzano tomatoes
- 5 g or a handful of fresh basil leaves
Instructions
Tomato oil
- If you are making your own oven-dried tomatoes, chop the cherry tomatoes in half or San Marzano tomatoes into quarters and arrange them on a baking tray cut side up and drizzle over some olive oil and season with salt. Place in a 160℃ oven for 1-½ - 2 hours. Take out and cool.
- Chop up half of the tomatoes and reserve. Blitz the other half with olive oil and basil and set aside.
Make the risotto
- Make the chicken stock in a jug and add the saffron to infuse until it has turned yellow. Add the passata to the stock.
- Add some olive oil to a high-sided frying pan and put on medium heat. Add the onion, garlic and chilli (optional) and fry until softened. Pour in the rice and stir to fully coat each grain in the hot oil.
- Pour in the wine and stir the rice until the wine has been absorbed. Stir in the reserved chopped tomatoes.Add a ladle of the stock and stir until absorbed. Repeat this stage until you have used all of the stock up stirring all the time to create a creamy texture.
- Beat in the parmesan and (optionally) the mascarpone cheese and divide equally between 2-4 oven-safe plates.
- Tear the burrata into equal pieces and place them on top of each portion. Place under a preheated hot grill and gratinate for 2 minutes or until nicely browned. Drizzle over the tomato oil and garnish with basil and serve.