Oven Roasted Tomatoes With Mushroom Risotto
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Oven Roasted Tomatoes With Mushroom Risotto
  Tomatoes    Risotto    Mushrooms  
Last updated 6/12/2012 12:59:38 AM. Recipe ID 22642. Report a problem with this recipe.
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      Title: Oven roasted tomatoes with mushroom risotto
 Categories: E.
      Yield: 4 Servings
      4    Whole creole tomatoes,
           Peeled and cored
      1 tb Olive oil
      1 tb Essence
      1 tb Olive oil
      2 tb Minced shallots
      1 tb Minced garlic
           *1/2 cup small diced yellow
      2 c  Sliced wild mushrooms
      2 c  Arborio rice
      8 c  Mushroom broth
      1 tb Butter
    1/4 c  Heavy cream
      1 c  Parmigiano-Reggiano cheese
      4    (2 ounces) slices of fresh
           Mozzarella Cheese
    1/4 c  Chiffonade of basil
  Preheat the oven to 400 degrees F. For the tomatoes: Rub each tomato
  with the olive oil and season with Essence. Place on a baking sheet
  and roast for 15 to 20 minutes. For the risotto: In a saute pan, heat
  the olive oil. When the pan is smoking hot, saute the shallots,
  garlic, and onions for 1 to 2 minutes. Add the mushrooms and continue
  sauteing for 2 minutes. With a wooden spoon, stir in the rice and
  saute for 1 minute. Add the mushroom broth 1/2 cup at a time until
  all of the liquid is incorporated into the rice, stirring constantly,
  about 10 minutes. Fold in the butter, cream and cheese. Season with
  salt and pepper. Simmer the risotto for 2 to 3 minutes. 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 minutes, or
  until the cheese starts to brown and melt over the tomato. Garnish
  with the basil and Essence.
  Yield: 4 appetizer servings

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Recipe ID 22642 (Apr 03, 2005)

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