First of all, start preparing the confit cherry tomatoes: wash them, cut them into half and place them on a tray covered with some baking paper. Afterwards, sprinkle some herbs on them with some salt, pepper and a drizzle of olive oil. Let them cook for about 90 minutes at 150°C.

Meanwhile, start preparing the rice: take a pot and stir fry an onion with two tablespoons of olive oil in it. Then add the rice and let it toast for a couple of minutes.

At this point, add the tomato puree and the vegetable broth previously prepared. Continue the cooking by mixing step by step and adding the vegetable broth, when necessary.

Once the cooking is finished, the rice will have to be cooked “al dente” and soft. At this point you can add a knob of butter, the grated Grana Padano and you can mix gently.

Your dish is ready to be plated up: take your confit cherry tomatoes out of the oven, place them on the top of your dish, pour a filet of olive oil and finally the fresh burrata in flakes.