Tomato Risotto with Stracciatella

This Tomato Risotto with Stracciatella is a creamy, comforting dish that’s bursting with rich, tangy tomato flavour. The stracciatella adds a luscious, milky texture that melts into the risotto, making every bite delightfully smooth. It’s an elegant yet cosy meal, perfect for when you’re craving something truly special.

Ingredients

500g cherry tomatoes or cherry tomatoes sliced in half

1 onion, peeled and quartered

4 cloves garlic, peeled

½ cup extra virgin olive oil

Salt and pepper to season

Ingredients for risotto

1 ½ cups arborio rice

4 liters of chicken stock

1 shallot, finely diced

1 tbsp tomato paste

1 cup white wine

30g unsalted butter

1 x 300g That’s Amore Stracciatella Cheese

20g unsalted butter

1 cup That's Amore grated Parmesan Cheese

Fresh Basil leaves for garnish

Instructions

Step 1

Make the roasted tomato sauce. Preheat oven to 180°C (350°F).

Step 2

Cut open the tomatoes, arrange them cut side up on a roasting pan. Peel and divide the onion in a half, then add them into the roasting pan along with the tomatoes. Dress with salt, pepper, and a good drizzle of extra virgin olive oil.

Step 3

Slow roast the tomatoes for one hour, then blend the tomatoes in a food processor until creamy. Reserve and set aside.

Step 4

Step 5

For the risotto Pour the stock into a large pot and bring it to a simmer.

Step 6

Pour olive oil in a medium saucepan, add the butter over medium heat. Sauté the shallots over low heat until it becomes translucent and soft for 1-2 minutes.

Step 7

Add arborio rice and toast for a few minutes until the grains turn transparent. Pour in white wine, stirring with a wooden spoon until all the alcohol has evaporated.

Step 8

Adding one ladle at a time, pour stock in the risotto and stir consistently until all the stock has been used and the risotto becomes thick and creamier. In the last 5 minutes of cooking add the tomato puree to the risotto and stir well until combined.

Step 9

Add parmesan cheese and season according to taste and allow to sit for 5 minutes for the flavours to infuse. Serve in bowls topped with cold stracciatella cheese and extra virgin olive oil.