Tomato and Burrata Risotto

Name: Tomato and Burrata Risotto
Ingredients: 2 Tbs. extra-virgin olive oil; 1 shallot or small yellow onion, finely diced; 3 garlic cloves, minced; 2 pints cherry tomatoes; 4 sprigs thyme; 1 cup arborio rice; 1 cup (8 fl. oz./250 ml) dry white wine; 6 cups (48 fl. oz./1.5 l) vegetable stock, hot; 3 oz. (90 g) Parmesan, grated, plus more for serving; 4 oz. (125 g) burrata, plus more for topping; Thinly sliced fresh basil leaves for garnish; Kosher salt and freshly ground black pepper to taste