Recipe - Oven Roasted Tomatoes With Mushroom Risotto And Fresh Mozzar

4 Whole creole tomatoes;
peeled and cored
1 tablespoon Olive oil
1 tablespoon Essence

RISOTTO
1 tablespoon Olive oil
2 tablespoon Minced shallots
1 tablespoon Minced garlic
One half cup Small minced yellow onions*
2 cup Sliced wild mushrooms
2 cup Arborio rice
8 cup Mushroom broth
1 tablespoon Butter
One fourth cup Heavy cream
1 cup ParmigianoReggiano cheese
4 sl (2 ounces) of fresh
Mozzarella Cheese
One fourth cup Chiffonade of basil
Essence

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 One half 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 recipeludigest by molony molony@scsn.net on Mar 04, 1998