Tomato risotto with burrata

400 ml vegetable bouillon

400 g skinned cherry tomatoes (tinned)

300 g risotto rice

80 g dried tomatoes in oil

drained, cut into fine strips

1 red onion

finely chopped

1 clove of garlic

finely chopped

1 bay leaf

½ tsp salt

200 ml vegetable bouillon

50 g butter

50 g Parmesan

grated

50 g dried tomatoes in oil

50 ml of the oil, tomatoes finely chopped

50 g almonds

roasted, coarsely chopped

1 bunch of basil

finely chopped

1 clove of garlic

crushed

2 tbsp balsamic vinegar

Some salt

Some pepper

4 small burrata (each about 50 g) or 2 large burrata

halved

Mix the bouillon and all the ingredients up to and including the salt in an ovenproof dish. Place the dish on a perforated stainless steel tray and put it into the cold cooking space. Next to the dish stand a second ovenproof vessel with the bouillon and cook at 100 °C for about 15 minutes using the steam mode. Stir the risotto and cook for about another 15 minutes. Take out the risotto and stir about ¾ of the hot vegetable bouillon, the butter and the Parmesan through the risotto. Add as much of the remaining bouillon to the risotto as required to achieve the desired consistency.

Steaming 100 °C for 15 Mins

Stir

Steaming 100 °C for 15 Mins

Put the tomatoes along with the oil and all the ingredients up to and including the garlic into a small bowl and stir together well. Season the salsa with salt and pepper to taste. Plate up the risotto, top with the burrata, drizzle the salsa over the burrata and risotto.