Follow our lead to prepare a lovely creamy risotto using fresh tomato & burrata to serve alongside your spring lamb this Easter!
400g risotto rice
600g plum tomatoes
1 white onion, finely sliced
150ml olive oil
1 sprig of marjoram
1.5 liter vegetable stock
50g parmesan cheese
Salt and pepper
1. Prepare the sauce:
First, Stew half of the onion in a saucepan with 50ml oil and 50ml water for 5-6 minutes.
Wash the tomatoes, cut them into large pieces. Add to the onion and cook for 20 minutes.
Blend the tomatoes with a pinch of salt to a smooth consistence, then pass through a fine sieve to remove skin and seeds.
In a separate bowl, blend the burrata with 50ml of olive oil to a creamy consistency, & adjust the seasoning with salt and pepper.
2. Prepare the risotto:
Start by frying the remaining onions in 50ml olive oil over a low heat for about 10 minutes. The onion must not burn, but become translucent. Add the dry rice and toast it for a couple of minutes. To this, add a ladle of vegetable stock and let evaporate stirring continuously.
Continue to incorporate a ladle of stock at the time when the risotto dries & plumps, until it is fully cooked (about 18 minutes for al dente). When the cooking is almost completed, adjust salt to taste.
3. Bring it together!
Off of the heat, stir in the tomato sauce, add the butter and the grated parmesan cheese and mix well. Adjust the seasoning. Serve the tomato risotto immediately garnishing with the burrata cream, a few marjoram leaves and a touch of olive oil and black pepper on the top.
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