Risotto
Caprese with burrata and capers.

A tasty and fragrant first course with tomato, burrata, basil and oregano … In short, a risotto full of Mediterranean flavors!

PROCEDURE:
In a large saucepan, dry toast the rice for 2-3 minutes. As soon as the rice is shiny, deglaze with cold white wine, directly from the refrigerator: in this way cooking is stopped, the temperature is lowered and the grain will develop the starch output optimally.
Now add the first ladles of broth, let it evaporate and immediately after add the tomato pulp; Mix well by adding more broth a little at a time and cook.
Once the rice is cooked, turn off the heat, stir in a drizzle of oil and chopped basil.
Garnish with burrata, a few basil leaves and chopped capers with a knife.
If you want we can also garnish the risotto with datterini tomatoes, here’s how to do it: wash them and cut them in half, place them on a baking tray with baking paper with the cut facing up and sprinkle them with brown sugar, salt, pepper and oil; then bake them at 160 ° C for about 1 hour. When ready they must be caramelized, so as to be good for garnishing our risotto.