I feel like I have done you all a disservice. I have been in this field for how many years? And I am JUST introducing you to burrata cheese (I apologize to my dairy-free/lactose-intolerant friends/followers in advance). I have been holding back on myself and you for hiding this cheese and so I want it to make its debut in this amazingly rich and tasty Caprese Burrata Risotto recipe.
I am sad to say I am Italian and had never heard of burrata before I read about it (read: drooled over it) on Half Baked Harvest’s Blog/Instagram. If you check her out you’ll find she also has a slight obsession with the rich and delicious cheese ball dumpling. Her cookbook is amazing as well, just don’t expect your food to look as good because she probably has the prettiest food photos I’ve ever seen, bar none.
Cheese ball dumpling? Well, that’s what it looks like, but that’s not QUITE how most describe it. Instead, it is fresh Italian cow/buffalo milk made with mozzarella and cream. The outside is like a buffalo mozzarella ball and the inside is a creamy rich ricotta textured mozzarella & cream mixture.
Cheese is one of my weaknesses. I’d rather eat cheese then cake or dessert, weird, I know. Now that I found burrata I’m honestly not sure any cheese will ever taste the same again ever. I have found it at my local Price Chopper but know it can be found at Whole Foods and other grocery stores, just look where the mozzarella lives.
Caprese Burrata Risotto
Why did I think to make a Caprese Burrata Risotto you might ask? Well, I had burrata while on vacation this year and it was on top of a Caprese salad. Boy oh boy was I sad when it was gone. So I was talking to my friends about making a recipe with burrata and mentioned a Caprese salad.
BORING. (well not really but maybe just too obvious)
So my friend suggested risotto. I was like HOLY COW(‘S MILK CHEESE) WHY DIDN’T I THINK OF THAT.
You all know my history with risotto and why I now respect and love the labor of love that it is. This is probably my favorite of all time so far. The good thing is that tomatoes & basil are running rampant in all of the gardens, farmers markets, & grocery stores right now so RUN don’t walk to the store, pick up all the ingredients and get to work. Please oh please be patient with this one. Pour yourself a glass of wine, fire up a podcast, music playlist or TV show and settle in for the experience.
The balsamic addition at the end is clutch, so if you can, don’t miss out on that! I love shopping around locally to find some baller balsamic, you should do the same. If you want the glaze to stick, you may have to alter it more or buy a pre-made glaze. I’d prefer to keep it simple, not spend more time at the stovetop making a reduction, and not waste my time with weird ingredients when I already have balsamic & honey at home.
Pro Tip: This dish can be made dairy-free if you omit the parmesan cheese, opt to use oil over butter, and just don’t top with burrata. I cannot guarantee similar flavor but you could try a nutritional yeast substitute if need be 🙂Print
- 1–1/2 Tbsp olive oil or butter
- 1 sweet yellow onion, chopped
- 4 cloves garlic, diced (use more if you love garlic like me)
- 1–1/2 cup arborio rice
- 1 cup dry white wine (ok to omit and use an extra cup of water instead)
- 4 cups vegetable broth (can use chicken/beef/other broth in place)
- 1 cup water
- 3/4 cup grated parmesan cheese
- 1/2 cup fresh basil, chopped
- 1–1/2 cup tomatoes, chopped
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 8oz. burrata cheese
- 1/4 cup balsamic vinegar
- 1 Tbsp honey
- Optional: protein of choice! I added in chicken sausage
- In a large pot over medium heat, melt oil/butter
- Add in onions & garlic and cook for 3-4 minutes until onions start to turn translucent
- Add rice, toast for ~1 minute making sure to stir it for the whole minute
- Add wine, cook off any bits that got on the side/bottom of pot for 1-2 minutes
- Reduce heat to medium-low, add in broth + water 1 cup at a time, stirring frequently until all broth and water is absorbed (patience is a virtue here!!)
- Once all broth/water has been absorbed, turn off heat, add in parmesan cheese, basil, tomatoes, salt, pepper & garlic powder.
- In a separate small bowl, whisk together balsamic vinegar & honey. Top each serving with some burrata & balsamic glaze.
Pin Now, Burrata Later