Buon appetito!
Tomato risotto with burrata
Ingredients
4 persons
- 2 jars of ELVEA Pomo e Legumi
- 4 strands of cherry tomatoes
- 400 grams risotto rice
- 2 glasses of white wine
- 2 tablespoons mascarpone
- 1000 milliliters of water
- 6 cloves of garlic
- 6 tablespoons olive oil
- rosemary
- thyme
- 2 balls of burrata
- salt
- pepper
Preparation
-
1
Preheat the oven to 180°.
-
2
Place the vine tomatoes in an ovenproof dish, add a splash of oil, a crushed clove of garlic, rosemary, salt, and pepper.
-
3
Bake in the oven for 15 minutes.
-
4
Meanwhile, prepare the risotto.
-
5
Sauté 2 crushed garlic cloves in a little oil, add the round rice (see cooking time on the package) and the glass of white wine.
-
6
Next, add the Elvea Aperitivo & Cucina sauce, a little water, and stir well.
-
7
Let it cook over medium heat and add the water little by little, stirring well while cooking.
-
8
Once the water is absorbed and the rice is cooked, add 1 tablespoon of mascarpone.
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9
Serve with the cherry tomatoes, a nice burrata, a little basil or watercress.
