Cooks in: 45mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 lb. 5 OZ. of ripe red tomatoes
- 1 2/3 CUPS of carnaroli rice
- 2/3 CUP of burrata
- 1 of celery stalk
- 1 of carrot
- 1 of onion
- marjoram
- extra-virgin olive oil
- salt
Method
1
Clean and chop the celery, carrots, and onion. Heat 2 Tbsp. oil and 3 Tbsp. water in a pot, add the vegetables and cook for 6 minutes. Clean and roughly chop the tomatoes, add to the pot and cook for 20 minutes.
2
Bring water to boil in a large pot and add salt. Boil the rice until al dente.
3
Purée the vegetable mixture in a blender with a pinch of salt. Strain through a fine sieve to remove any skin and seeds.
4
Press the burrata with a knife blade or whisk in a bowl to loosen. Drain the rice, drizzle with the tomato sauce and a little oil, and garnish with the burrata and marjoram leaves.