RISOTTO WITH CARNAROLI RICE, TOMATO CONFIT, BURRATA CHEESE AND BASIL
Ingredients:
For four person:
- 350 g Carnaroli rice
- 700 ml hot vegetable broth
300 g Cherry or datterino tomatoes
1 burrata cheese
160 g Grana Padano cheese
Some garlic cloves
1 tbsp sugar (for tomato confit)
Fresh thyme sprigs (optional)
Extra virgin olive oil, to taste
Salt and black pepper, to taste
Fresh basil leaves for garnish
How to prepare it
Rinse the tomatoes thoroughly and cut them in half. Line a baking dish with parchment paper and arrange the tomato halves cut-side up in a single layer. Drizzle with olive oil, sprinkle with a tablespoon of sugar, salt, pepper, a whole garlic clove (to be removed after baking) and some fresh thyme leaves (optional). Preheat the oven at 140°C (284°F – static mode) and roast the tomatoes for 1 hour and 30 minutes, until withered and slightly caramelized and softened.
In a big pot, make a light vegetable broth with chopped carrots, celery and onion and bring it to a boil. Pour the Carnaroli rice and cook over gentle heat for about 15 minutes covering the pot with a lid and stirring occasionally. While the rice is cooking, blend most of the roasted tomatoes and sieve the mixture. Reserve a few whole confit tomatoes for garnishing.
Halfway in the cooking process, add the blended tomatoes to the risotto along with some grated Grana Padano cheese. Spoon the risotto into a plate topping each portion with a burrata cheese spoon and the reserved confit tomatoes. Drizzle of oil and finish with a sprinkle of black pepper and a few basil leaves.
BUON APPETITO!
Mamma Rosetta
How to prepare it
Rinse the tomatoes thoroughly and cut them in half. Line a baking dish with parchment paper and arrange the tomato halves cut-side up in a single layer. Drizzle with olive oil, sprinkle with a tablespoon of sugar, salt, pepper, a whole garlic clove (to be removed after baking) and some fresh thyme leaves (optional).
Preheat the oven at 140°C (284°F – static mode) and roast the tomatoes for 1 hour and 30 minutes, until withered and slightly caramelized and softened.
In a big pot, make a light vegetable broth with chopped carrots, celery and onion and bring it to a boil. Pour the Carnaroli rice and cook over gentle heat for about 15 minutes covering the pot with a lid and stirring occasionally. While the rice is cooking, blend most of the roasted tomatoes and sieve the mixture. Reserve a few whole confit tomatoes for garnishing.
Halfway in the cooking process, add the blended tomatoes to the risotto along with some grated Grana Padano cheese. Spoon the risotto into a plate topping each portion with a burrata cheese spoon and the reserved confit tomatoes. Drizzle of oil and finish with a sprinkle of black pepper and a few basil leaves.
BUON APPETITO!
Mamma Rosetta
A PRECIOUS RICE GRAIN…
The Carnaroli Rice with the Vialone Nano Rice it is considered one of the best italian rice varieties for risotto.
Ideal for grainy risottos and rice salads because it releases little starch and keeps its firmness during cooking.
