Risotto
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
Sun-dried tomato salsa
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
Risotto
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
Tomato salsa
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.
Tips
Instead of dried tomatoes in oil, take 500 g cherry tomatoes, spread them over a baking tray, drizzle with some olive oil, sprinkle over some salt and braise for about 30 minutes using the hot air with steaming mode. Stir the braised tomatoes through the risotto when done.
Additional information
Created by
V-ZUG Ltd.
Created on
8/4/25