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Tomato Risotto with Burrata
Ingredients
  • 4 to 5 cups chicken or vegetable stock
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • kosher salt and pepper
  • 1 ½ cups arborio rice
  • ¾ cup dry white wine
  • 14 ounce can fire roasted tomatoes
  • 4 tablespoons unsalted butter
  • ¾ cup freshly grated parmesan cheese
  • ⅓ cup chopped fresh basil
  • 8 ounces burrata cheese
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