Allow the burrata to come to room temperature. Meanwhile, using a box grater, grate half of the tomatoes into a bowl, discarding skins to yield about 1 quart of liquid and pulp. If using processed (canned or frozen tomatoes with skins removed), skip this step – you can just squish the tomatoes with your hands or pop in a blender to break them down.

In a sauce pan over low heat, combine the tomato pulp and chicken stock and keep on a low steady heat on a back burner.

In a second sauce pan over medium heat, add olive oil. When oil is hot, add the onion and 2 teaspoons salt and sweat until soft and translucent. Add the rice and toast for 2-3 minutes, stirring frequently. Add the wine and reduce the heat to medium-low, stirring frequently. Add the tomato and stock mixture 1 cup at a time, stirring frequently until the liquid is mostly absorbed before adding another cup until all liquid has been added. After all liquid has been added, taste the rice for doneness – it should be cooked through and still firm but not crunchy in the middle. Not all liquid will be absorbed by the rice and you should end up with a saucy consistency that is thick enough to coat your spoon. When rice is cooked through, remove from heat and add butter and parmesan cheese, stirring to incorporate. Season to taste with additional salt, if needed. Divide the risotto among 6 bowls and garnish with 1/2 a ball of burrata, freshly cracked black pepper, extra virgin olive oil and parsley.