Burrata on Tomato Risotto

Very low cost risotto when you omit the Burrata.

But the white cheese ball is no longer an expensive ingredient. In many supermarkets and even discounters you can get it easily. Sometimes even on sale.

Risotto needs a hot broth to cook. From yesterdays Filipino pork belly dish was the thick skin left over. I used this today with a couple of veggies to make my stock fresh. After cooking that for 30 minutes, I started the risotto prep.

Recipe for 1:

1 Burrata

140 g Aborio risotto rice

1 red onion

3 garlic cloves

1 tbsp olive oil

450 ml stock

100 ml white wine

100 g tomato passata

1/2 tsp chili paste

30 g butter

40 g Grana Padano

Salt and pepper.

Start with hot olive oil and toss in chopped onion and garlic. When the onion has softened get the washed rice in and coat it well in oil.

Pour in the wine and let it steam away.  Add tomato passata and the hot stock in 3 batches and don't forget to stir.

When the rice is cooked, butter and grated cheese is next. For a little spice add some chili paste.

Serve with Burrata on top.