Tomato and Burrata Risotto

In a nonstick fry pan or a deep-sided skillet over medium heat, warm the olive oil. Once the oil is hot, add the shallot and garlic and cook, stirring occasionally, until the shallot becomes translucent, about 5 minutes. Add the cherry tomatoes and thyme and cook until the tomatoes start to blister and pop open, about 4 minutes.

Add the arborio rice and stir to combine. Cook, stirring constantly, until the rice looks pearly. Pour the wine into the pan and stir until the rice has absorbed all the wine.

Add the stock, one ladle at a time, to the pan and stir in a clockwise direction. When most of the liquid has been absorbed by the rice, add another ladleful of stock. Allow the rice to absorb the liquid before adding more stock. Continue stirring and adding more stock until the rice is cooked through and the risotto looks creamy, but not too saucy.

Remove the risotto from the heat and stir in the Parmesan and burrata cheeses, and season to taste with salt and freshly ground black pepper.

Allow the risotto to sit for a few minutes to set and then serve with additional burrata, grated Parmesan and basil. Serves 4.

Recipe courtesy of Scanpan