Burrata and Tomato Risotto

Full recipe below! Follow @foodie.kake on Instagram and TikTok for more recipes 😉

INGREDIENTS (2 servings)
15-20 cherry tomatoes, halved
2 garlic cloves, peeled and smashed
2 tablespoons fresh tarragon (plus more, finely chopped, for garnish)
1 shallot, finely diced
5 oz (140g) arborio rice
½ cup (118ml) dry white wine
3 cups (709ml) warm chicken or vegetable stock
1 oz (30g) pecorino cheese, freshly grated
4 tbsp (56g) butter
1 burrata
Olive oil, for cooking
Extra virgin olive oil, for topping
Kosher Salt

METHOD
Make the base: Heat a generous drizzle of olive oil in a saucepan over medium heat. Add the smashed garlic cloves and cherry tomatoes with a pinch of salt. Cook, stirring occasionally, for 7-10 minutes or until the tomatoes have collapsed and released their juices. Add the chopped tarragon and stir to combine. Transfer the mixture to a blender and blend until smooth. Set aside
Start the risotto: In a wide frying pan or shallow saucepan, heat a drizzle of olive oil over medium heat. Add the diced shallot and cook for about 5 minutes, stirring frequently, until soft and translucent (but not browned)
Toast the rice: Add the arborio rice to the pan and stir to coat the grains in the oil and shallots. Cook for 1-2 minutes
Deglaze: Pour in the white wine and stir constantly until it has fully reduced and been absorbed by the rice
Cook the risotto: Begin adding the warm chicken or veg stock, one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue until the rice is tender but still has a slight bite
Finish with tomato and cheese: When the rice is nearly done, stir in the blended tomato mixture. Continue cooking, adding more broth if needed, until the risotto is creamy and fully cooked. Remove from the heat and stir in the butter and grated pecorino until melted and glossy. Taste and adjust seasoning with salt
Serve: Spoon the risotto into bowls. Tear the burrata into small pieces with your fingers and scatter over the top of each bowl. Finish with a drizzle of extra virgin olive oil and garnish with fresh tarragon leaves. Serve immediately – no one likes a cold risotto!