Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Tomato Risotto with Burrata and Basil

Hey friends,

There are some dishes that make you slow down, and risotto is one of them. You have to hang out with it. Give it a stir. Add some stock. Give it another stir. It creates that creamy, dreamy texture.

This week’s Tomato Risotto with Burrata and Basil is loaded with blistered cherry tomatoes, Parmesan, fresh basil, and burrata stirred right into the rice AND torn over the top (because we’re not messing around).

Clearly, Italy is calling my name. I’m getting ready to lead an incredible culinary experience in Liguria with Oldways next May, and I’d love for you to come eat your way through Italy with me. If that sounds like your kind of trip, register here!

We don’t have any classes this week, but we do have something extra exciting to look forward to. A brand-new Homemade Live! episode drops Thursday, August 13, on YouTube! It’s our back-to-school special featuring Olympic gold medalist Shawn Johnson and former NFL player Andrew East.

Turn on that notification bell so you know when it goes live. You won’t want to miss this one!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

• 6 cups vegetable stock, kept warm

• 3 garlic cloves, minced

• 1 shallot or small yellow onion, finely diced

• 2 pints cherry tomatoes

• 4 sprigs thyme

• 2 tablespoons extra-virgin olive oil

• 1 cup arborio rice

• 1 cup dry white wine

• 3 ounces Parmesan, grated, plus more for topping

• 4 ounces burrata, plus more for topping

• Fresh basil leaves, chiffonade

• Kosher salt and freshly ground black pepper, to taste

No classes this week!

For more recipes like this and free virtual cooking classes

Cook Better, Live Better