This divine burrata risotto is filled with savory tomatoes, fresh basil and spicy red pepper flakes for a restaurant-level entree in under 30 minutes!
If you've ever had risotto at a restaurant, you already know how creamy and satisfying it is. The risotto rice plumps up and absorbs all the delicious flavors from the chicken stock and wine.
Fortunately, making risotto at home and adapting it to your preferences is incredibly easy. I love this spicy tomato risotto with fresh burrata cheese, and I know it'll be your new favorite, too!
Inspired by my love of anything with burrata cheese, it's sure to be my new favorite! I can't get enough of it in recipes like my Turkey, Pistachio, and Burrata pizza or even used in this sweet Strawberry Peach Burrata Salad .
What is Risotto?
Risotto is a traditional Italian rice dish made by slowly cooking rice in various flavorful liquids, like wine and chicken stock. These plump up the rice and fill every bite with tons of flavor. It is a creamy dish reminiscent of pasta and is the perfect vehicle for your favorite toppings and seasonings.
It's essential to be patient making risotto while trying to get the rice al dente like pasta. If you overcook it, it has a gummy, dense texture. Making risotto doesn't have to be complicated if you follow the steps below!
- What is Risotto?
- Why You'll Love this Spicy Tomato Risotto
- Don't be Scared of Risotto - It's Easier Than You Think!
- Burrata Risotto Ingredients
- How To Make Spicy Tomato and Burrata Risotto
- Variations and Substitutions
- Secrets to a Perfectly Creamy Risotto
- What to Serve with Risotto?
- Uses For Leftover Risotto
- Spicy Roasted Tomato and Burrata Risotto
Why You'll Love this Spicy Tomato Risotto
This delicious tomato risotto with burrata has tons of fresh, summery flavors! It takes about 20-25 minutes, yet it tastes like you were cooking all day. Plus, all those fresh ingredients pop.
The tangy cherry tomatoes and aromatic basil pair perfectly together. As soon as you think the chile flakes are too spicy, rich burrata brings it back down.
I like to serve this recipe at dinner parties because it's such a crowd-pleaser! Yet, it's easy enough to whip up on a busy night after a long day. It always hits the spot!
Don't be Scared of Risotto - It's Easier Than You Think!
While I think it's typical for people to stray away from even attempting risotto, I promise the process is easier than you think!
Risotto gets a bad reputation for being "needy" and maybe that would drive you away from trying it. That's exactly WHY I wrote this recipe.
Eating something elevated and comforting shouldn't be "scary." Embrace this process and enjoy the ritual.
After all, isn't this what cooking is all about? I like to think of making risotto as self care. 20-30 minutes of uninterrupted "me" time.
Cooking has always been an outlet for me and can be for you too! It's easy to get lost in the measuring, chopping, and stirring and stop thinking about everything else for the moment.
OR it can be the perfect quiet time to mindlessly stir and think through tough situations...I turn to cooking for many reasons but this is one of them. So, next time you need a little self care, try risotto!
Burrata Risotto Ingredients
Arborio rice - This type of rice is perfect for making risotto as it can absorb a lot of moisture and is naturally starchy. It's easy to find in most local grocery stores or online.
Olive oil - You'll use extra virgin olive oil to cook the garlic and onion and to toast the rice grains.
Onion & garlic - These ingredients will add flavor and aroma to your risotto.
Chicken stock - The rice grains will absorb all the moisture you add, so make sure each liquid is flavorful. Chicken broth adds a nice savory flavor that pairs well with the other flavors. You can use vegetable broth, too.
White wine - As it cooks down, white wine will add a subtle sweetness to this easy risotto recipe.
Fire roasted tomatoes - These have even more flavor than regular canned tomatoes.
Parmesan cheese - Parmesan has multiple purposes in this recipe: it seasons the risotto, enhances the creamy texture, and adds flavor.
Salt & pepper - Don't forget to season your risotto! The flavors won't pop without a pinch of salt and black pepper.
Burrata cheese - Burrata is a soft version of mozzarella made with extra cream. It tastes heavenly and enriches this risotto's smooth texture.
Fresh basil leaves - It's best to add fresh basil after you remove the risotto from the heat.
Cherry tomatoes - Fresh cherry tomatoes add color and a lovely fresh tomato flavor to complement the tomatoes in the risotto recipe.
Red pepper flakes - This is what makes this risotto spicy! If you don't like spicy foods, you can skip them.
How To Make Spicy Tomato and Burrata Risotto
- In a large saucepan, heat the olive oil over medium heat
2.Add in the onion and saute for 3-5 minutes until translucent. Add the garlic and stir.
3. Add the arborio rice and stir to coat the rice in the oil.
4. Toast the rice for 2-3 minutes then add in the white wine to deglaze the pan.
5. Stir in the fire-roasted tomatoes and cook until all of the liquid is absorbed by the rice, about 5 minutes.
6. In 1 cup increments, add in the chicken stock, stirring in between until it is absorbed by the rice. This process should not be rushed and take about 20 minutes to create a creamy risotto.
7. Once all of the chicken stock is gone, turn off the heat and stir in the parmesan cheese and basil.
8. When ready to serve, add the burrata cheese to the top and garnish with extra fresh basil.
Variations and Substitutions
There are so many flavor variations you can do with risotto because of how simple it truly is! Try out flavor combos like...
Lemon Basil Risotto would be a refreshing take on this creamy dish. Fresh lemon zest and tons of basil would go perfectly together.
Carrot Risotto would also be another fun and spring forward flavor profile! Add some bright green peas for color too.
Seafood Risotto has to be one of my all time favorite dishes to order. So adding in some lobster or shrimp to your risotto would be divine!
Mushroom Risotto with Burrata would be an earthy and hearty way to enjoy this rice dish, try with a glass of crisp white wine and it would be a perfect side at a Harvest Friendsgiving Party!
Secrets to a Perfectly Creamy Risotto
If you haven't made risotto before, it can feel intimidating. Risotto recipes are known for being finicky, and most of us have seen even experienced chefs flub a pot of risotto on our favorite cooking TV shows.
I promise risotto is easy. It's all about being patient and watching the pan. Don't rush! Give yourself plenty of time and focus on what's happening in the pan, not your timer.
Many people also skimp on liquids. They're afraid adding too much liquid will make their risotto too wet, but that's unlikely. The rice can absorb a lot of liquid, so continue adding stock until the rice is al dente.
What to Serve with Risotto?
This fresh basil risotto is a delicious entree on its own, but I love to serve it with some protein like this Grilled Bruschetta Chicken, or a protein-rich salad like my Panera Green Goddess Cobb Salad or Flank Steak Salad. This risotto tastes fantastic with a cold glass of white wine, so pop some in the fridge to chill.
Uses For Leftover Risotto
If you're lucky enough to have leftover risotto, turn it into something new!
- Arancini (fried risotto balls)
- Fried risotto cakes
- Risotto pancakes
- Risotto timbale
- Leftover risotto bake
Using two types of cheese makes this burrata risotto exceptional: fresh Parmesan and creamy burrata cheese. Parmesan is naturally salty and will help season and bring your dish together. It binds the rice with your other ingredients and enhances that creamy texture.
I find that creamy burrata adds a delicious creaminess to risotto that Parmesan can't touch. Burrata is a really creamy version of mozzarella, so it's much softer than Parmesan and naturally tender. It tastes amazing in risotto, and you should get a ball of burrata for your next risotto!
Spicy Roasted Tomato and Burrata Risotto
- 1 dutch oven
- 2 cups arborio rice
- 4 cups chicken stock
- ½ cup white wine
- 1 onion diced
- 2 cloves garlic minced
- 1 28 oz can fire roasted tomatoes
- ½ cup parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 oz burrata cheese
- ½ cup fresh basil leaves
- ½ cup cherry tomatoes chopped
- ½ teaspoon red pepper flakes
- 2 tablespoon olive oil
- In a large pot heat the olive oil over medium heat.
- Add in the onion and saute for 3-5 minutes until translucent. Add the garlic and stir.
- Add the arborio rice and stir to coat the rice in the oil.
- Toast the rice for 2-3 minutes then add in the white wine to deglaze the pan.
- Stir in the fire roasted tomatoes and cook until all of the liquid is absorbed by the rice, about 5 minutes.
- In 1 cup increments, add in the chicken stock, stirring in between until it is absorbed by the rice.
- This process should not be rushed and take about 20 minutes to create a creamy risotto.
- Stir in the salt, pepper, and chili flakes during this process.
- Once all of the chicken stock is gone, turn off the heat and stir in the parmesan cheese and basil.
- When ready to serve, add the burrata cheese, chopped cherry tomatoes and freshly cracked pepper to the top and garnish with extra fresh basil.
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