Recipe Ingredients
1 cup diced onion
2 cups Arborio rice
3 cups vegetable stock
3 pounds of ripe tomatoes
¾ of a cup of dry white wine
4 oz butter diced
1 cup parmesan + additional for garnish
3 each 4 oz balls of Burrata
Pinch of coarse black pepper
Extra Virgin Olive Oil (EVOO) for garnish
1 tbsp of chopped parsley
Salt to taste
Recipe Technique
- Place Burrata on napkin lined tray and allow to come to room temperature
- Halve tomatoes and box grate them into a bowl, discarding skins (should be approximately 1 quart of liquid and pulp)
- Combine tomatoes with chicken stock in a saucepan and heat until hot, then turn off the heat and reserve on the stove
- In a second saucepan, heat olive oil over medium heat until hot
- Add onion and sweat until soft and translucent
- Add rice and toast until it begins to squeak in the pan
- Deglaze with wine, turn heat to medium-low, and stir
- Add tomato/stock liquid in batches with a ladle until all is incorporated while continuing to stir (should take about 30 minutes)
- Turn off the heat and add butter and 1 cup grated parmesan
- Season to taste with salt
- Divide between six bowls and garnish with ½ a ball of burrata, freshly cracked pepper, EVOO, parmesan, and parsley
