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.