Prep Time: 5 minutes
Cook Time: 40 minutes
- 6 cups vegetable stock (kept warm in a sauce pot)
- 3 garlic cloves (minced)
- 1 shallot or small yellow onion (finely diced)
- 2 pints cherry tomatoes
- 4 sprigs thyme
- 2 tablespoons extra-virgin olive oil
- 1 cup arborio rice
- 1 cup dry white wine
- 3 ounces parmesan (grated, plus more for topping)
- 4 ounces burrata (plus more for topping)
- fresh basil leaves (chiffonade)
- kosher salt and freshly ground black pepper (to taste)
- Heat the olive oil in a SCANPAN 4.25 quart sauté pan or a deep-sided skillet over medium heat. Add in the shallot and garlic and stir, cooking until the shallot softens and becomes translucent.
- Add in the cherry tomatoes and thyme leaves and cook until they start to blister and pop open, about 4 minutes.
- Add the arborio rice and stir everything together. Cook while continuously stirring, until the rice grains look pearly.
- Pour the wine into the pan and stir until the rice has absorbed all of the wine.
- Add the stock, a ladle or two at a time to the pan with the rice and stir in a clockwise direction. When most of the liquid has been absorbed by the rice, continue to add a ladleful of stock. Allow the rice to continuously absorb the liquid before adding more stock.
- Once the rice is cooked through and the risotto looks creamy without being too saucy, stop adding stock. You may use the entire amount, but it is important to continuously check for the correct consistency throughout the process.
- Remove the risotto from the heat and stir in the parmesan and burrata cheeses and season to taste with salt and freshly ground black pepper.
- Allow the risotto to sit for a few minutes to set and then serve with additional burrata, grated parmesan and basil chiffonade.