Oven roasted tomatoes with mushroom risotto and fresh mozzar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole creole tomatoes; peeled and cored | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Essence |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| ½ | cup | Small diced yellow onions* |
| 2 | cups | Sliced wild mushrooms |
| 2 | cups | Arborio rice |
| 8 | cups | Mushroom broth |
| 1 | tablespoon | Butter |
| ¼ | cup | Heavy cream |
| 1 | cup | Parmigiano-Reggiano cheese |
| 4 | slices | (2 ounces) of fresh Mozzarella Cheese |
| ¼ | cup | Chiffonade of basil |
| Essence | ||
Directions
RISOTTO
ESSENCE OF EMERIL SHOW #EE2318
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 ½ 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
Posted to recipelu-digest by molony <molony@...> on Mar 04, 1998