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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