We’ve been missing the sunshine and dolce vita of the Amalfi Coast. We recreated Casa Angelina’s delicious creamy tomato and burrata risotto in our kitchen to hold us over until summer. It’s full of Italian flavors direct from the Amalfi Coast!
The tomato risotto was one of the most memorable dishes from our chef’s table experience last year. It tastes like summer on a plate! A tomato risotto might sound a little plain, but it’s a vibrant dish that’s fancy enough for a weekend date night. Top it with a quenelle of burrata and freshly grated lemon zest, and allow it to transport you to the sunny Amalfi Coast!
After we recreated this at home, Casa Angelina and Chef Leopold Elefante were kind enough to share the original tomato and burrata risotto recipe, which you can find below. Buon appetito!
Casa Angelina's Tomato and Buratta Risotto
- 1 carrot
- 1 celery
- 1 white onion
- 240 gr Acquerello Rice aged 7 years
- 300 gr Sorrentine Tomato
- 30 gr basil
- 1 clove garlic
- salt, as needed
- extra virgin olive oil “Ravece”
- 160 gr buffalo burrata
- 1 “Sfusato Amalfitano” Lemon
- Carefully clean and roughly chop a carrot, celery and onion. Put the vegetables in a saucepan, add cold water and bring it to a boil.
- Cook for about 15 minutes and let it rest for at least one hour.
- Strain the broth that will be used for cooking rice.
- Thoroughly wash basil, tomato, and garlic.
- In a tall pan, garlic and basil slowly sautee with a little olive oil for about 10 minutes until soft but browned.
- Remove the garlic and add the chopped tomatoes, cover with a lid and cook for about 20 minutes.
- With the help of a vegetable mill, pass all to obtain the sauce to be used for the rice.
- In a saucepan (diameter about 24cm), toast the rice over moderate heat and add a pinch of salt; once the rice reaches the toasting we start cooking with a ladle of hot broth.
- After a few minutes, add the tomato sauce a little at a time, and let it cook. Halfway through cooking, add a drizzle of olive oil and finish cooking.
- Once the rice is cooked, proceed with the assembly of the final risotto.
- In a flat plate, put the rice; with two medium spoons, form a quenelle of burrata that you will lay on top, finish with lemon peel as a garnish and a drizzle of olive oil.
Casa Angelina, Via Gennaro Capriglione, 147, 84010 Praiano