Casa Angelinas Tomato And Buratta Risotto Recipes
CASA ANGELINA'S TOMATO AND BURATTA RISOTTO
Provided by TheTasteEdit
Number Of Ingredients 11
Steps:
- Carefully clean and roughly chop a carrot, celery and onion. Put the vegetables in a saucepan, add cold water and bring it to a boil.
- Cook for about 15 minutes and let it rest for at least one hour.
- Strain the broth that will be used for cooking rice.
- Thoroughly wash basil, tomato, and garlic.
- In a tall pan, garlic and basil slowly sautee with a little olive oil for about 10 minutes until soft but browned.
- Remove the garlic and add the chopped tomatoes, cover with a lid and cook for about 20 minutes.
- With the help of a vegetable mill, pass all to obtain the sauce to be used for the rice.
- In a saucepan (diameter about 24cm), toast the rice over moderate heat and add a pinch of salt; once the rice reaches the toasting we start cooking with a ladle of hot broth.
- After a few minutes, add the tomato sauce a little at a time, and let it cook. Halfway through cooking, add a drizzle of olive oil and finish cooking.
- Once the rice is cooked, proceed with the assembly of the final risotto.
- In a flat plate, put the rice; with two medium spoons, form a quenelle of burrata that you will lay on top, finish with lemon peel as a garnish and a drizzle of olive oil.
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- In a large saucepan over medium heat, add olive oil and onion. Sauté until onion is translucent, then add rice and stir briefly to toast. Add white wine to pan, then reduce heat to medium-low and stir until wine has evaporated. Add a ladle full of tomato and vegetable stock mixture to rice, then stir with a wooden spoon until the stock has been absorbed by the rice. Add another ladle full of stock to rice and stir until that has been absorbed. Repeat this process until the rice is al dente, but the dish is extremely creamy. Add in Pecorino, basil, salt and pepper to taste, and stir. Remove from heat.
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