Tomato Risotto with burrata

Sauté the onion until soft in a deep pan with olive oil and add the risotto rice. Deglaze with white wine. Stir in bay leaf, salt, a pinch of sugar and 2 tablespoons of Kikkoman soy sauce. Let it simmer for a while to reduce the white wine.

Add the lime juice and zest to the risotto then gradually add the vegetable stock, stirring constantly and let it simmer.

Briefly toss the cherry tomatoes, rosemary and garlic in a hot pan with balsamic vinegar, 1 tablespoon Kikkoman soy sauce and sugar to glaze.

As soon as the risotto is ready, take it off the heat and stir in the butter and parmesan until creamy. Distribute evenly on deep plates.

Place the cherry tomatoes and burrata on top and garnish with pine nuts, 3 tablespoons of olive oil and pepper.