Mushroom Risotto with Burrata and Tomato Confit: Try This Decadent Recipe

Arguably the most famous and coveted of all risottos, I present to you mushrooms risotto. I think this is what comes to mind when one thinks of risotto or the variety that is typically seen on a menu at your local Italian restaurant. For good reason because it is delicious! And while risotto gets a bad wrap for being difficult to make, I’ll show you how to make this simply, easily, and super tasty.

But that’s not all, I mean it’s me so you know I have to take some creative license and not settle for the run of the mill mushroom risotto. I love mushroom risotto, but it can be boring and one note. So, what if we beat the boredom and really amped it up with confit tomatoes, garlic, a good amount of basil, and a cravingly creamy ball of burrata with a dash of balsamic glaze.

If you are not familiar with burrata, it’s a fresh cheese that has a shell of mozzarella and it’s full or cheesy curds. It’s made in these beautiful balls and when you cut into it, a bundle of joyous delight of cheese will flood over your tomato confit and mushroom risotto. That’s what makes this mushroom risotto a spectacularly delicious vegetarian dinner.

Serves 4

Suggested Wine Pairing:

I know many of you would think to pair this with a white wine and while a white burgundy would be a great choice, I think a pinot noir would be a great accompaniment to the woody mushrooms and cut the creaminess of the burrata.

Ingredients:

Mushroom Risotto:

8 ounces of mushrooms, diced

1/2 onion, diced very fine

1 clove of garlic, minced

1 cup of arborio rice

4 cups of vegetable stock

1/2 cup of dry white wine

1/4 cup shredded parmesan cheese

About 2 inches of the parmesan cheese rind

2 tablespoons of butter

Tomato Confit:

8 ounces of grape tomatoes, halved

8 cloves of garlic, smashed

4 ounces of basil

1 teaspoon of salt

1/4 cup of olive oil

For the deliciousness & gorgeousness:

8 ounces of burrata

Freshly cracked black pepper

More basil

Balsamic glaze

Instructions:

1. Start with the tomato confit as this will take the longest. Combine all ingredients in a sauce pan over low heat and cover it. Let it simmer for about 45 minutes until the tomatoes are shriveled and the garlic is browned.
2. While the tomato confit is cooking, this would be a perfect time to start chopping those onions and mushrooms for the risotto.
3. Start the risotto by sautéing the onions and mushrooms over medium heat in 2 tablespoons of butter. Stir occasionally and allow to cook for 5-8 minutes. Add garlic, salt, and pepper and allow to cook for another minute before adding the arborio rice to toast.
4. Cook for about 2 minutes before deglazing the pan with the white wine. Stir the mixture until the wine is absorbed and the alcohol is cooked off.
5. Once it is absorbed, add stock by 1/2 cup and stir until it is mostly absorbed. Repeat this process until all of the stock has been mostly absorbed. It should be a creamy consistency, not dry. When the rice is cooked through, stir in the parmesan cheese.
6. At this point, your tomatoes should be finished and slightly cooled. Since this dish is already going to be very rich, strain the tomato mixture from the oil. You can reserve the oil as an infused oil in a glass jar for 2 weeks or so.
7. To serve, add risotto to a large serving bowl and top with tomato confit. Add burrata on top of that and pour a generous amount of balsamic glaze atop that cheese ball. Top that with basil and freshly black pepper. This makes for an amazing presentation, so cut into it in front of your fellow eaters and then distribute into bowls after you receive your oohs and aahs.