Risotto with burrata, capers and cherry tomatoes

Name: Risotto with burrata, capers and cherry tomatoes
Prep time: PTM
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Burrata cheese 4.4 oz; Fine salt to taste; White wine 1.75 oz; Water to taste; Lemon peel 1; Extra virgin olive oil to taste; Datterino tomatoes 1 ¾ cup; Fine salt to taste; Sugar 1 pinch; Extra virgin olive oil to taste; Oregano to taste; Water to taste; Salted capers 1 ½ tsp; Vegetable oil to taste

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Gluten Free
Vegetarian

Difficulty: Average
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Cooker Girl

Burrata risotto from Southern Italy? Now that's a tasty surprise, blending creamy and crispy in one dish. The real kicker? Roasted cherry tomatoes—pomodorini—that cook into this sweet and rich coulis. And listen, it's spooned over the rice, giving each bite a burst of summer brightness you don’t find in a classic Northern Italian risotto. The cherry tomato risotto aims for that “all’onda” consistency, where the rice is tender but still flows a bit on the plate. This part is super important and comes straight from traditional Italian kitchens—makes it so moist and flavorful. And right smack in the middle, there’s that snowy burrata. Really, it makes everything look super inviting, adding a silky, rich texture only fresh burrata can provide. Really really good.

Across the south, folks love their own twists. So, this Italian risotto recipe tosses in fried capers. They bring a salty, crispy punch that contrasts beautifully with the soft, creamy rice. Some even add fresh basil or a drizzle of olive oil for that Mediterranean flair. It feels rustic yet special—pretty simple for a weeknight, yet fancy enough to wow your friends. The caper risotto combo isn’t your everyday dish, and paired with those golden tomatoes and creamy cheese, it’s like a mini Italian getaway. Honestly, whether you’re into homemade risotto or just want something tangy and new, this burrata risotto works beautifully for warm summer evenings or whenever you’re craving a taste of Southern Italy.

People talk about Parmesan and butter in risotto—common stuff, right?—but here, it’s all about the burrata, coulis and those capers. Seriously, it gives you something really special. For sure.

INGREDIENTS

for the risotto: Carnaroli rice 1 ½ cup (300 g); Burrata cheese 4.4 oz (125 g); Fine salt to taste; White wine 1.75 oz (50 g); Water to taste; Lemon peel 1; Extra virgin olive oil to taste

for the cherry tomato coulis: Datterino tomatoes 1 ¾ cup (300 g); Fine salt to taste; Sugar 1 pinch; Extra virgin olive oil to taste; Oregano to taste; Water to taste

for the capers: Salted capers 1 ½ tsp (30 g); Vegetable oil to taste

Preparation

How to prepare Risotto with burrata, capers and cherry tomatoes

To prepare the risotto with burrata, capers, and cherry tomatoes, start with the latter. Wash them well and cut them in half lengthwise 1. Arrange them in a baking tray with the cut side facing up 2. Season with oil 3.

Add salt 4 and sugar 5. Scent with oregano 6 and bake in a preheated static oven at 392°F for 30-40 minutes.

Meanwhile, desalt the capers by rinsing them under water, then place them on a sheet of kitchen paper 7 and dry them well by pressing with the paper to remove all the water 8. Fry the capers in hot oil at 320°F, using a slotted spoon to immerse them 9.

As soon as they open and rise to the surface, drain them 10; transfer them to a tray with absorbent paper 11. Pour the burrata into a bowl and blend it with an immersion blender 12.

You don't need to blend it for long, just until it becomes creamy 13. Place a pot full of water on the heat and bring it to a boil; it will be used to cook the rice. Pour the rice into another pot 14 and toast it over medium heat 15.

Add a pinch of salt right away 16 and to know the rice is perfectly toasted, you can touch it with your hands (be careful not to burn yourself), it should be scorching. At this point, deglaze with white wine 17. Cook the rice by adding 1-2 ladles of hot water as needed 18.

Meanwhile, the cherry tomatoes will be ready, remove them from the oven 19 and transfer most to a tall and narrow container. Set aside the prettiest ones for decorating the dish. Add a little hot water 20 and a drizzle of oil 21.

Blend everything until you obtain a cream 22, then strain it 23 to make the roasted tomato coulis. As soon as the rice is al dente, remove it from the heat and add the burrata 34.

Adjust the salt, also add the grated zest of a lemon 25 and a drizzle of oil 26. Mix well with a wooden spoon 27.

You should get a well-creamed and creamy risotto 28. Plate the rice; if you prefer, you can use a pastry ring. Decorate with the cherry tomato coulis, the fried capers, and some cherry tomatoes 29. Add a bit of grated lemon zest, a drizzle of oil, and serve 30!

Storage

We recommend consuming the risotto as soon as it's ready.

The coulis can be prepared in advance and stored in the fridge.

Advice

Blending the burrata prevents strings during creaming. This way, you'll get a really creamy risotto.

To cook the rice, you can also use vegetable broth, but you will lose the pristine white color.

For the translation of some texts, artificial intelligence tools may have been used.