In a separate saucepan or stock pot, heat the stock on low until it’s warm.

In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.

Once the rice is translucent, stir in the wine. Cook until the wine has been absorbed, then stir in the can of tomatoes. Cook for another few minutes, stirring constantly, until most of the liquid has been absorbed again.

Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 1 to 2 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be a little liquid left when serving. This process should take about 15 to 20 minutes.

Stir in the butter until melted. Stir in the parmesan until melted. Taste the rice and season it with more salt and pepper as needed.

Stir a handful of fresh basil into the risotto. Transfer the risotto to a bowl. Pull apart a ball of burrata and set it right down in the center of the risotto. Top with extra basil and parmesan.

Serve!