Oven Roasted Tomatoes With Mushroom Risotto And Fresh Mozzar Recipe
Servings: 1
Ingredients
- 4 whl creole tomatoes, peeled and cored
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Essence
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 1/2 c. Small diced yellow onions*
- 2 c. Sliced wild mushrooms
- 2 c. Arborio rice
- 8 c. Mushroom broth
- 1 Tbsp. Butter
- 1/4 c. Heavy cream
- 1 c. Parmigiano-Reggiano cheese
- 4 slc (2 ounces) of fresh Mozzarella Cheese
- 1/4 c. Chiffonade of basil
- Â Â Essence
Directions
- Preheat the oven to 400 degrees F. For the tomatoes: Rub each tomato with the extra virgin olive oil and season with Essence. Place on a baking sheet and roast for 15 to 20 min. For the risotto: In a saute/fry pan, heat the extra virgin olive oil.
- When the pan is smoking warm, saute/fry the shallots, garlic, and onions for 1 to 2 min. Add in the mushrooms and continue sauteing for 2 min. With a wooden spoon, stir in the rice and saute/fry for 1 minute. Add in the mushroom broth 1/2 c. at a time till all of the liquid is incorporated into the rice, stirring constantly, about 10 min. Mix in the butter, cream and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 min.
- Remove the tomatoes from the oven. Place the tomatoes on a platter. Spoon the risotto into the center of each tomato. Top each tomato with a slice of the Mozzarella cheese and place in the oven for 2 to 3 min, or possibly till the cheese starts to brown and heat over the tomato. Garnish with the basil and Essence.
- Yield: 4 appetizer servings
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