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Spicy Tomato Risotto with Burrata Cheese

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This spicy tomato risotto with burrata cheese is not your regular risotto. Subtly spiced up with harissa, it is packed with juicy and garlicky flavors with a little spicy kick.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: World Cuisine
  • Diet: Vegetarian

This spicy tomato risotto with burrata cheese is not your regular risotto. Subtly spiced up with harissa, it is packed with juicy and garlicky flavors with a little spicy kick.

Ingredients

Scale

For the risotto:

  • 2 cups (400g) arborio rice (short-grain rice)
  • 1 Tablespoon olive oil
  • 1 shallot or ½ red onion, minced
  • 2 cloves garlic, minced
  • ½ cup (120 ml) dry white wine
  • 1 teaspoon harissa paste*

For the tomato-harissa broth:

  • 1 28-ounce can (800g) crushed tomatoes
  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • 4 cups (1L) water
  • 1 teaspoon harissa paste*
  • 1 handful basil leaves or a sprig of basil
  • A sprig of thyme
  • Salt and freshly ground pepper

For serving:

  • 2 fresh burrata balls (8 ounces/225g), torn apart
  • A handful of fresh basil leaves
  • Parmesan cheese, freshly grated

Instructions

  1. Start with the tomato harissa broth: heat olive oil in a large saucepan placed over medium heat and once hot, sauté the garlic for a minute or so. Add the harissa paste, stir, then add all the other ingredients for the broth. Bring to boil, then reduce the heat and simmer for 15-20 minutes. When ready, reduce heat to minimum to keep it warm while using in the risotto.
  2. In a separate pot with a heavy bottom or large saucepan, heat one Tablespoon of olive oil, then gently sauté the shallots until softened, about 5 minutes, stirring occasionally. Add the minced garlic and sauté for one more minute.
  3. Add the risotto rice, and cook for a few seconds to one minute, until the rice is glistening.
  4. Deglaze with white wine, stirring constantly until absorbed.
  5. Add a ladleful of hot broth at a time, by straining it through a fine mesh strainer (sieve), and gently stir with a wooden spoon until liquid is absorbed. Repeat, one ladle at a time, until all the broth has been used, about 20-25 minutes, making sure the broth remains warm. The rice should no longer have a chalky core and the risotto should be thick and glossy.
  6. Serve with fresh burrata, torn apart other the plates, add freshly grated parmesan on top and fresh basil leaves. Adjust seasoning with freshly ground pepper, and enjoy!

Notes

Recipe variation: you can also add a few handfuls of cherry tomatoes (about 10 to 20 cherry tomatoes) and/or some chopped mushrooms to your risotto in order to add more texture to it. To do so, heat some olive oil in a sauté pan, then sauté 1 clove of garlic, minced, for a minute or so. Add the veggies and sauté for a few more minutes or until cherry tomatoes are about to burst. Reserve, then add to the risotto just before serving.

* For homemade harissa paste, combine 1 teaspoon harissa seasoning mix with 1 Tablespoon olive oil. Stir well, then add to the recipe.

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