Ingredients (x4):
- 250 g ORO classico Parboiled rice Riso Scotti
- 300 g cherry tomatoes
- 1–2 cloves garlic
- A few fresh basil leaves
- Olive oil
- 1 l vegetable broth
- 40 g butter
- A handful of grated Parmesan
- 1 burrata
- Salt & freshly ground black pepper
Preparation
Heat a drizzle of olive oil in a large pan and add the cherry tomatoes. Sauté them with the crushed garlic until they begin to soften and release their juices. Add a few torn basil leaves and cook until you get a fragrant, slightly thick tomato sauce.
In a separate pot, heat the vegetable broth.
Add the rice directly to the tomato mixture and toast it for a minute, stirring well so it absorbs all the aromas. Begin adding the hot broth one ladle at a time. Keep the risotto at a gentle simmer, stirring continuously to ensure the grains cook evenly.
Each time the rice absorbs most of the liquid, add another ladle of broth. Continue until the rice is cooked and the texture is creamy.
Remove from the heat and immediately stir in the butter and grated Parmesan to enrich and thicken the risotto. Adjustsalt and pepper to taste.
Serve the risotto hot, topped with a whole burrata or divided into portions, letting it melt into the creamy rice. Add a few extra basil leaves and a drizzle of olive oil before serving.
