Delnevo’s Risotto Pomodoro E Burrata

Delnevo’s Risotto Pomodoro E Burrata


  • Delnevos Pomodoro Sauce
  • 300g risotto carnaroli 
  • 1/2 shallot cut fine 
  • 2x 125g burrata
  • 5 tbsp extra virgin olive oil 
  • 800ml vegetable stock
  • 100ml dry white wine
  • 1 garlic clove, minced
  • 100g butter
  • 4 basil leaves
  • Maldon sea salt
  • Black pepper


Serves 2



  1. Heat a large clean pan on a medium heat and add the olive oil. Next add the garlic and shallots cook for 30 seconds.
  2. Add the risotto and coat well with the oil, onions and garlic mixture.
  3. Toast the risotto for 30-40 seconds and then add the white wine and reduce by half.
  4. Add the vegetable stock bring to a low simmer constantly stirring.
  5. Season with salt and pepper.
  6. Add Delnevo's Pomodoro sauce and cook for 13-15 minutes, continuing to stir so the rice doesn’t stick to the bottom.
  7. Take off the heat, add butter and stir well to combine
  8. Add the parmesan, basil and mix together and plate up.
  9. Tear the burrata and arrange on top of the risotto.



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