One-Pot Baked Risotto with Blistered Tomatoes & Burrata

By /

One-Pot Baked Risotto with Blistered Tomatoes & Burrata

By Carolina Gelen
  • Yields: 4 - 6 serving(s)
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr

Ingredients

  • 1/4 tsp. fennel seeds
  • 4 tbsp. extra-virgin olive oil, plus more for serving
  • 1 small bunch fresh oregano or thyme (5 to 8 sprigs)
  • 2 pt. or 1 1/2 lb. cherry tomatoes
  • Kosher salt
  • 1 medium shallot, finely chopped
  • 1 heaping tablespoon tomato paste
  • 1 c. arborio rice
  • 1 tsp. freshly ground black pepper, plus more for serving
  • 1 tsp. red chili flakes
  • 1/4 c. red wine or water
  • 1 garlic head, top cut off to expose cloves, root attached
  • 1 c. finely grated Parmesan
  • 3 Tbsp. unsalted butter
  • 8 oz. burrata, drained
  • Flaky sea salt

Process

Preheat the oven to 375°F.

In a mortar and pestle, crush the fennel seeds roughly. (You can also do this by putting the seeds in a zip-seal plastic bag or between layers of a kitchen towel and going over them a few times with a rolling pin.)

In a large heavy-bottomed Dutch oven, combine 1 tablespoon of the oil and the oregano and cook over medium heat, stirring frequently, for 2 minutes. Add the tomatoes and a hefty pinch of kosher salt and toss to coat the tomatoes in the oil. Partially cover the pot with a lid to keep the oil from splattering. Let the tomatoes cook, undisturbed, until blistered and slightly browned on one side, 4 to 6 minutes. Stir the tomatoes, replace the lid, and cook until the tomatoes are blistered all over and quite browned, 3 to 5 minutes. Scoop out about 1 cup of the tomatoes and reserve for plating.

Add the shallot and tomato paste to the Dutch oven and toss with the blistered tomatoes. Cook until the tomato paste is darkened, about 2 minutes. If the browned bits at the bottom of the pan start cooking too fast, add a splash of water and scrape up those bits with a wooden spoon. Add the remaining 3 tablespoons oil, plus the rice, black pepper, chili flakes, and crushed fennel seeds and cook until the rice is coated in the oil and the spices are fragrant, about 2 minutes. Add the wine and stir for 1 minute. Add 4 cups water and a big pinch of kosher salt and bring to a boil. Halve the garlic head and place the halves on top of the rice mixture, cover the pot with a lid, and transfer to the oven.

Bake until the rice has absorbed all the liquid, 30 to 35 minutes.

Discard the herb sprigs, squeeze in the garlic cloves and discard the skins. Add the Parmesan and butter and stir until the cheese and butter are fully incorporated. If needed, add a splash of water to loosen the risotto. Taste and season with more kosher salt as needed.

Tear the burrata right onto the risotto and top with the reserved blistered tomatoes, lots of olive oil, flaky salt, and black pepper.

Divide the risotto among bowls and serve right away