End of Summer Tomato Risotto with Burrata and Extra Virgin Olive Oil

Pairs well with: Old Vine Zinfandel

INGREDIENTS
Serves 6
3 T olive oil
1 C diced onion
2 C Arborio rice
3 C chicken stock
3 pounds ripe tomatoes
3/4 C dry white wine
4 oz butter, diced
1 C parmesan cheese, grated
3 each of 4 oz balls of burrata
Pinch of course black pepper
Extra virgin olive oil for garnish
1 T chopped parsley
Salt to taste

Allow the burrata to sit outside the refrigerator to come to room temperature. Box grate half of the tomatoes
into a bowl, discarding skins (should be about 1 quart of liquid and pulp). Combine the tomatoes with
chicken stock in a sauce pan and heat until hot. Turn off the heat and reserve the tomatoes on the back
burner. In a second sauce pan, heat the olive oil over medium heat until hot. Add the onion and sweat until
soft and translucent, then add the rice and toast until it begins to squeak in the pan. Deglaze the rice with
the wine, then reduce the heat to medium-low and stir. Add the tomato and stock liquid in batches with a
ladle until all is incorporated while continuing to stir (should take approximately 30 minutes). Turn off the
head and add butter and parmesan cheese. Season to taste with salt. Divide the risotto among 6 bowls and
garnish with 1/2 a ball of burrata, freshly cracked black pepper, extra virgin olive oil and parsley.