Preparation

Pesto: wash the basil, pat dry. Peel and chop the garlic. Slice the Parmesan finely. Lightly fry the pine nuts, leave to cool. Put some pine nuts aside for decoration. Mix everything. Mix with half of the olive oil. Gradually stir in the rest of the olive oil until a homogeneous, creamy mass is obtained. Season to taste with salt and pepper. Pour the pesto into ice cube moulds or into a well sealable jar, place in the ice compartment or refrigerator.

Cook the rice (approx. 16 minutes), peel the onion, cut into small pieces and sauté with the oil until they are glassy. It shouldn’t change colour.  Add the rice and stir. Deglaze with white wine, continue cooking. When the wine has been absorbed, add the bay leaf and gradually add the vegetable stock. Rice should always be covered about 2 fingers. Cook on a low heat for about 16 to 18 minutes until the risotto has a creamy consistency. The rice should still be al dente! Remove bay leaf. Season with salt and pepper. Add 2-4 pesto cubes. If the pesto wasn’t frozen, take it out of the glass with a tablespoon from the bottom. The oil settles at the top (protects against oxidation during storage).

Wash cocktail tomatoes, dry gently.  In a small bowl, mix some olive oil with the crushed rosemary and thyme, rub in the tomatoes and spread on a baking tray with baking paper. Dry the tomatoes slowly in the oven for approx. 2 hours at 120 degrees. Open the oven door from time to time to allow moisture to escape. By removing the moisture, the taste of the tomatoes becomes even more intense. Cut the burrata into small pieces. Put pepper on everything Serve with the rest of the pine nuts and cress (you can also use rocket or spinach leaves).