Risotto

1-2	Burratas
1 piece	red onion, finely diced
2 pcs	garlic cloves, finely chopped
1 TBSP	olive oil
400g	risotto rice (e.g. Carnaroli)
150 ml	white wine
1l	hot vegetable or veal bouillon
2 pcs	bay leaves
2 pcs	cloves
150g	cherry tomatoes, halved
2 TABLESPOONS	tomato puree

Salt, pepper and sugar to taste

Roasted cherry tomatoes

12 cherry tomatoes	Cherry tomatoes, halved
2 pcs	Garlic cloves, roughly chopped
2 TBSP OLIVE OIL	olive oil

salt and sugar

Green of the tomato stalk star

2-3 pcs	Panicles of cherry tomatoes (cut the stars from the panicles)
200-300g	Vegetable, peanut or rapeseed oil

Salt & thermometer to check the temperature!

Activated charcoal chip

55g	water
65g	Olive oil
100g	flour
2g	Activated charcoal from the drugstore

• Heat the oil in a pan and fry the onions and garlic until translucent.
• Sauté the rice briefly. Deglaze with white wine. Reduce the wine over a medium heat, stirring until it is almost gone. Now add the tomato purée and pour in the stock until everything is covered. Continue to cook over a medium heat, stirring constantly. Keep adding stock until everything is covered and the desired rice consistency is achieved. This process takes about 15-20 minutes. Stir in the bay leaf and cloves if necessary.
• After approx. 15 mins. add the cherry tomatoes, stir frequently and simmer for a further 5 mins. until the rice is al dente.
• Carefully fold in the burrata in small pieces, season and arrange on plates. Garnish with sprigs of thyme and serve.

Fried cherry tomatoes

• Heat the oil in a non-stick frying pan over a medium heat. Place the tomatoes in the pan, cut side down. Add the garlic. Season lightly with salt and sugar. Fry for approx. 8 mins. Finished.

Fried green tomato stalk star

• Pour the oil into a suitable pan so that the oil is approx. 1.5 to 2 cm deep.
• Heat the oil to 140 °C. Add the tomato stalk stars and carefully stir once with a spoon. Bake for approx. 1 - 1.5 mins.
• Carefully remove the tomato stalk stars from the oil with a slotted spoon and drain on kitchen paper.
• Salt lightly. If necessary, dry the stars in the oven at 50 °C fan oven for 1 hour.

Activated charcoal chip

• Mix everything together in a blender or hand blender.
• Pour approx. 1 ladle (50 ml) into a hot, non-stick frying pan (medium heat).
• Allow to fry. Be careful during this process as it will splatter a lot.
• After approx. 1 - 1.5 min., remove the chip with tongs, tweezers or a pallet and drain on kitchen paper. Leave to cool briefly. Break into the desired size and garnish.