Parmesan risotto with tomato confit and burrata
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- Arborio rice | 1 cup
- Vegetable broth | 1 l
- White wine | 1/2 cup
- Onion | 1 unit(s)
- Butter | 2 tablespoon
- Burrata | 1 unit(s)
- Olive oil | 2 tablespoon
- Parmesan | 1 cup
- Salt and Black Pepper | to taste
- Parsley | to taste
- Tomato confit | to taste
- In a pan, place the butter and a drizzle of oil to sweat the onion. When it is transparent, add the arborio rice and stir so that it is well involved with the butter, for about 2 minutes.
- Add the wine and let it reduce. When the broth has almost completely reduced, start to incorporate the vegetable broth, ladle by ladle, always stirring. This causes the rice to release starch, making the risotto more creamy and also makes it absorb more of the flavors of the broth, making it tastier.
- When it reaches the ideal point, turn off the heat, add the cheese and stir well, adjust the seasoning with salt and pepper.
Finish with the tomato confit, the burrata and serve.
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