I love this fire roasted tomato risotto topped with billowy burrata, one of my burrata dishes that always has readers clamoring for the recipe.

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I love when a simple idea becomes unexpectedly dramatic on the plate. This Fire Roasted Tomato Risotto with Burrata started as a leftover craving and turned into something I couldnt stop thinking about.

Creamy Arborio rice meets bright, slightly smoky tomato flavor and then that pillow of burrata collapses into the center, making the whole thing oddly theatrical. It’s not fussy but it feels special, like you’re doing something just a little bit daring for dinner.

If you like food that surprises you, this one will make you pause and smile. Burrata Dishes

Ingredients

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Arborio rice: Starchy short grain, gives that creamy risotto texture, mostly carbs and some protein.
Fire roasted tomatoes: Smoky slightly sweet and acidic, they add fiber, vitamin C and umami depth.
Burrata: Silky cheese, rich and creamy, it’s high in fat and protein, melts luxuriously.
Parmesan: Savory salty umami punch, adds protein and calcium, a little goes a long way.
Extra virgin olive oil: Healthy monounsaturated fats, fruity, helps carry flavors and soften tomatoes.
Butter: Adds creamy mouthfeel and richness, mostly saturated fat, balances tomato acidity.
White wine: Brightens the dish with acidity and subtle fruit notes, it cooks away leaving flavor.
Fresh basil: Herbal, slightly sweet lift, adds freshness and aroma, very low calories.

Ingredient Quantities

1 1/2 cups Arborio rice

4 to 5 cups low sodium chicken or vegetable broth, kept warm

1 (14 oz) can fire roasted diced tomatoes, drained a little

1/2 cup dry white wine (optional but recommended)

1 small yellow onion or 2 shallots, finely chopped

2 to 3 garlic cloves, minced

1 tablespoon tomato paste

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese plus extra for serving

8 ounces burrata (1 large ball or 2 small)

1 teaspoon red pepper flakes (optional)

zest of 1 lemon or 1 tablespoon lemon juice (optional, for brightness)

Salt and freshly ground black pepper to taste

Fresh basil leaves, torn, for garnish

How to Make this

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1. Put 4 to 5 cups low sodium chicken or vegetable broth in a small pot and keep it warm over the lowest heat, you want it just shy of a simmer.

2. In a large heavy bottom skillet or saucepan heat 2 tablespoons extra virgin olive oil and 1 tablespoon of the butter over medium heat. Add 1 small yellow onion or 2 shallots finely chopped and cook until soft and translucent, about 4 to 5 minutes.

3. Add 2 to 3 minced garlic cloves and 1 tablespoon tomato paste, cook and stir for 1 to 2 minutes until the paste darkens a bit, that step really cuts the raw tomato taste, then stir in 1 1/2 cups Arborio rice and toast it 1 to 2 minutes so the edges look a little translucent.

4. If using, pour in 1/2 cup dry white wine and stir until mostly absorbed, if not using wine start adding the warm broth now.

5. Stir in the can of fire roasted diced tomatoes, drained a little but not completely, so you keep some tomato flavor. Break up any big pieces with your spoon.

6. Add warm broth, one ladleful at a time, stirring often. Wait until most of the liquid is absorbed before adding the next ladle. Keep doing this and taste after 15 minutes, total cook time for the rice will be about 18 to 20 minutes, you want creamy and just tender to the bite. If it gets too thick add a splash more broth or even a little water.

7. When the rice is almost done stir in 2 tablespoons unsalted butter, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon red pepper flakes if you want heat, and the zest of 1 lemon or 1 tablespoon lemon juice if using. Taste and season with salt and freshly ground black pepper. Turn off the heat and let it rest a minute so it gets extra creamy.

8. Spoon the risotto into bowls or a shallow serving dish, tear the burrata open and nestle it on top of the hot risotto so the creamy center melts into it, use 8 ounces burrata total.

9. Finish with torn fresh basil leaves, extra grated Parmesan, a drizzle of extra virgin olive oil and a little cracked black pepper. Serve immediately, risotto waits for no one so eat it while it’s glorious.

Equipment Needed

1. Small saucepan to keep 4 to 5 cups of broth warm, just shy of a simmer
2. Large heavy‑bottomed skillet or wide saucepan for the risotto cooking
3. Wooden spoon or heatproof silicone spatula for stirring and breaking up tomatoes
4. Ladle for adding the warm broth one scoop at a time
5. Chef’s knife and cutting board for chopping onion, garlic and basil
6. Measuring cups and spoons for the rice, wine, tomato paste and seasonings
7. Fine grater or microplane for fresh Parmesan and lemon zest
8. Small sieve or slotted spoon to drain the canned tomatoes a bit
9. Serving bowls and spoons, plus a small spoon to tear open the burrata

FAQ

Q: Can I make this vegetarian or vegan? A: Vegetarian yes, vegan not without swapping a few things. Use vegetable broth and a vegetarian Parmesan or nutritional yeast for the cheesy finish. Burrata is dairy so skip or use a creamy vegan cheese if you want fully vegan.

Q: Can I use fresh tomatoes instead of canned fire roasted ones? A: Yup. Halve or quarter ripe tomatoes, toss with olive oil, salt and char under the broiler or on a hot pan until nicely roasted. Drain a bit so they dont water down the risotto.

Q: How do I get the risotto super creamy and not gluey? A: Keep the broth warm, add it ladle by ladle and let the rice absorb before adding more, stir often but you dont have to stir constantly. Finish off with cold butter and grated Parmesan off the heat for max creaminess.

Q: Is the wine necessary? A: No. The wine adds acidity and depth but you can swap it for another ladle of warm broth plus a splash of lemon juice or a teaspoon of white wine vinegar to brighten things up.

Q: How do I store and reheat leftovers? A: Cool, cover and fridge for up to 3 days. Reheat gently in a pan with a splash of broth or milk, stir until loose and creamy again. Dont reheat the burrata, add fresh burrata when serving.

Q: What if the rice is still too firm or gets mushy? A: If too firm, keep simmering with more hot broth until al dente. If mushy, you cant reverse it, but you can improve flavor by adding more cheese, butter and a squeeze of lemon so it still tastes great even if the texture isnt perfect.

Fire Roasted Tomato Risotto With Burrata. Recipe Substitutions and Variations

Arborio rice: use Carnaroli or Vialone Nano for the same creamy, starchy finish, or short grain sushi rice in a pinch (it cooks faster so check early)
Fire roasted diced tomatoes: swap with fresh roma tomatoes roasted until charred, or regular canned diced tomatoes plus a pinch of smoked paprika or a little chipotle in adobo for the smoky note
Dry white wine: replace with an equal amount of warm broth plus 1 tablespoon lemon juice or 1 tablespoon white wine vinegar diluted with a splash of water for acidity
Burrata: use fresh mozzarella and stir in 1 to 2 tablespoons heavy cream to mimic the soft center, or if you can find it use stracciatella or creamy bocconcini

Pro Tips

1) Keep the broth warm and add it slowly, but dont stand there stirring like a mad person the whole time. Warm stock keeps the rice cooking evenly, and stirring often helps the texture but occasional pauses let the rice release starch and get creamy.

2) Bring the burrata to room temp before serving, or at least take it out early so it isnt stone cold when you nestle it on top. Tear it open right before you serve so that gooey center melts into the rice, trust me it makes a huge difference.

3) Use freshly grated Parmesan and finish off the heat with the butter and cheese, not while the pan is roaring away. Pre grated cheese and hot flames can make the sauce grainy, and finishing off heat gives you that silky mouthfeel.

4) If you need to hold or reheat the risotto, undercook by a minute or two then reheat gently with a splash of warm broth while stirring. If it gets too thick later, warm liquid loosens it without diluting flavor, just warm the liquid first so you dont shock the rice.

Fire Roasted Tomato Risotto With Burrata. Recipe

Recipe by Francis Mead

0.0 from 0 votes

I love this fire roasted tomato risotto topped with billowy burrata, one of my burrata dishes that always has readers clamoring for the recipe.

Servings

servings

Calories

687

kcal

Equipment: 1. Small saucepan to keep 4 to 5 cups of broth warm, just shy of a simmer
2. Large heavy‑bottomed skillet or wide saucepan for the risotto cooking
3. Wooden spoon or heatproof silicone spatula for stirring and breaking up tomatoes
4. Ladle for adding the warm broth one scoop at a time
5. Chef’s knife and cutting board for chopping onion, garlic and basil
6. Measuring cups and spoons for the rice, wine, tomato paste and seasonings
7. Fine grater or microplane for fresh Parmesan and lemon zest
8. Small sieve or slotted spoon to drain the canned tomatoes a bit
9. Serving bowls and spoons, plus a small spoon to tear open the burrata

Ingredients

1 1/2 cups Arborio rice
4 to 5 cups low sodium chicken or vegetable broth, kept warm
1 (14 oz) can fire roasted diced tomatoes, drained a little
1/2 cup dry white wine (optional but recommended)
1 small yellow onion or 2 shallots, finely chopped
2 to 3 garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese plus extra for serving
8 ounces burrata (1 large ball or 2 small)
1 teaspoon red pepper flakes (optional)
zest of 1 lemon or 1 tablespoon lemon juice (optional, for brightness)
Salt and freshly ground black pepper to taste
Fresh basil leaves, torn, for garnish

Directions

Put 4 to 5 cups low sodium chicken or vegetable broth in a small pot and keep it warm over the lowest heat, you want it just shy of a simmer.
In a large heavy bottom skillet or saucepan heat 2 tablespoons extra virgin olive oil and 1 tablespoon of the butter over medium heat. Add 1 small yellow onion or 2 shallots finely chopped and cook until soft and translucent, about 4 to 5 minutes.
Add 2 to 3 minced garlic cloves and 1 tablespoon tomato paste, cook and stir for 1 to 2 minutes until the paste darkens a bit, that step really cuts the raw tomato taste, then stir in 1 1/2 cups Arborio rice and toast it 1 to 2 minutes so the edges look a little translucent.
If using, pour in 1/2 cup dry white wine and stir until mostly absorbed, if not using wine start adding the warm broth now.
Stir in the can of fire roasted diced tomatoes, drained a little but not completely, so you keep some tomato flavor. Break up any big pieces with your spoon.
Add warm broth, one ladleful at a time, stirring often. Wait until most of the liquid is absorbed before adding the next ladle. Keep doing this and taste after 15 minutes, total cook time for the rice will be about 18 to 20 minutes, you want creamy and just tender to the bite. If it gets too thick add a splash more broth or even a little water.
When the rice is almost done stir in 2 tablespoons unsalted butter, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon red pepper flakes if you want heat, and the zest of 1 lemon or 1 tablespoon lemon juice if using. Taste and season with salt and freshly ground black pepper. Turn off the heat and let it rest a minute so it gets extra creamy.
Spoon the risotto into bowls or a shallow serving dish, tear the burrata open and nestle it on top of the hot risotto so the creamy center melts into it, use 8 ounces burrata total.
Finish with torn fresh basil leaves, extra grated Parmesan, a drizzle of extra virgin olive oil and a little cracked black pepper. Serve immediately, risotto waits for no one so eat it while it’s glorious.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.