Risotto with basil and tomato sauce, and burrata cheese

• 15 minutes to prepare • 25 minutes to cook • Serves 4

 

 

Lady Burrata.

With a very light, compact layer and a soft heart, it’s perfect on its own, better if with friends.
Originally from Puglia, now available all over Italy, the burrata is the gourmet element you were waiting for.
Do not be fooled by its innocent appearance: what appears to be a simple knot of mozzarella is a sinful ingredient, capable of transforming even the noblest bruschetta into an original recipe.

Perfect on a slice of toasted bread, garnished with a touch of olive oil to balance the creaminess, impeccable to season a summer pasta accompanied by confit tomatoes, today we will use it in a simple risotto with basil and tomato sauce, that will amaze your guests.


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
100 g burrata cheese
150 ml Lager beer
1 l salted water
400 g tomato sauce (prepared as explained here)
100 g grated Parmesan cheese
50 g butter
salt and pepper

1. Melt 20 g of butter in a pan, then add the rice
2. Let the rice toast for 1 minute. Simmer it with the beer until it evaporates 
3. Add the tomato sauce and cook the rice, adding a spoonful of boiling water at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package) 
4. When the rice is done, take off the heat and stir in the Parmesan cheese and butter. Serve hot with burrata cheese on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.