Summer Risotto with Roasted Cherry Tomatoes, Burrata, and Basil

Light yet creamy, fresh yet comforting: the summer risotto with roasted cherry tomatoes, burrata, and basil from Hostaria Terre Rosse is the perfect expression of how Tuscan cuisine can reinvent itself with the changing seasons. A first course that captures the essence of summer, when cherry tomatoes reach their peak sweetness and basil carries the fragrance of sun-drenched days.

The secret of this risotto lies in the quality of the ingredients and in respecting their natural flavors. The roasted cherry tomatoes concentrate their sweet essence, while the burrata, blended into a delicate cream, melts into the rice's warmth. The basil pesto adds all the fragrance of freshly picked herbs.

A dish that speaks of the vegetable garden, of seasonality, and of that traditional country cooking that transforms simple ingredients into extraordinary flavors. Perfect as a first course for an outdoor summer dinner, paired with chilled white wine.

600 g (1.3 lb) cherry tomatoes
320 g (1¾ cups) Carnaroli rice
200 g (7 oz) burrata
1 liter (4 cups) vegetable broth
50 g (3½ tbsp) butter
80 g (about 1 cup grated) Parmigiano Reggiano
50 ml (3 tbsp) whole milk
Extra virgin olive oil
Salt, black pepper, and chili pepper

Prepare the cherry tomatoes for roasting. Arrange them on a baking tray and season with salt, a generous drizzle of extra virgin olive oil, chili pepper to taste, and a few crushed garlic cloves. Bake at 200°C (390°F) for 20 minutes, until the tomatoes soften and concentrate all their flavor.
Once cooked, pass the roasted tomatoes through a fine sieve or a potato ricer to obtain a thick, smooth, and homogeneous sauce. This roasted tomato sauce will be the aromatic heart of the risotto.

In a large pan, dry-toast the Carnaroli rice, stirring constantly for 2–3 minutes. This step gives the rice a firmer texture and a more intense aroma. Add the hot vegetable broth one ladle at a time, keeping the heat at medium and stirring regularly.

Halfway through the cooking process, when the rice has absorbed about half of the broth, add the roasted tomato sauce. Continue cooking and stirring until the rice reaches the desired consistency.
With the heat turned off, complete the magic: stir in a knob of butter and a generous handful of grated Parmigiano Reggiano, mixing vigorously. This step gives the risotto the creamy texture that distinguishes a properly made risotto.

Meanwhile, prepare the pesto separately: blend the fresh basil with a drizzle of extra virgin olive oil and a tablespoon of Parmigiano Reggiano until smooth and fragrant. Set aside.
Blend the burrata with the milk until you obtain a silky, lump-free cream, which will be used to garnish the dish.

Finally, it is time to serve: plate the risotto carefully and decorate it with drops of burrata cream and a few spoonfuls of basil pesto, creating a vibrant interplay of colors and flavors. Finish with a sprinkle of black pepper, and summer is served.

Summer risotto with roasted cherry tomatoes, burrata, and basil embodies the philosophy of traditional Tuscan cuisine: simple ingredients, seasonality, and a constant desire to surprise your guests.