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Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella
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Brief Description
Stuffing the tomatoes with mushroom risotto makes an outstanding presentation as a side dish for pork, beef or poultry.
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Main Ingredient
beefsteak tomatoes
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Category: Appetizers
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Vegetarians can adapt the recipe by substituting vegetable stock for the chicken stock.
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Posted By: swilliamson
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Posted On: Mar 05, 2016
Number of Servings:
Ingredients:
- 1 tablespoons - unsalted butter
- 1/4 cups - heavy cream
- 1/4 pounds - fresh mozzarella cheese cut into 8 slices
- 1 - recipe Veal Reduction below
- 1/4 cups - chopped fresh basil leaves
- 1 quarts - veal stock
- 1/4 teaspoons - salt
- 8 - large ripe Creole or beefsteak tomatoes peeled and pulp removed
- 2 tablespoons - olive oil
- - Essence seasoning to taste
- 2 tablespoons - chopped shallots
- 1/2 cups - chopped yellow onions
- - salt and freshly ground black pepper to taste
- 6 cups - chicken stock or canned chicken broth
- 2 teaspoons - chopped garlic
- 2 cups - Arborio rice (2 cups = 1 pound)
- 1/3 pounds - assorted exotic mushrooms, such as shiitakes, chanterelles and oysters wiped clean and chopped (about 2 cups)
Directions:
VEAL REDUCTION:
Bring the veal stock seasoned with salt to a boil in a medium saucepan over high heat. Reduce heat to medium and simmer until it reduces by three-fourths (about 1 hour).
ROASTED TOMATOES AND RISOTTO:
Preheat the oven to 400 degrees F.
Rub tomatoes with 1 tablespoon of the olive oil and season with Essence. Place on a baking sheet and roast for 15 minutes; remove from the oven and set aside.
Heat the remaining tablespoon of olive oil in a large saute pan over medium heat. Add shallots and onions, season with salt and pepper, and cook, stirring, until onions are slightly soft (about 3 minutes).
Add the stock and garlic, bring to a boil; reduce heat to medium-low and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly.
Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter and heavy cream, and simmer until creamy (about 2 minutes), stirring constantly. Season with salt and pepper.
Spoon the risotto into the center of each tomato, topping each with a slice of mozzarella cheese. Bake until the cheese melts and browns a bit.
Remove from the oven and place each tomato on a serving plate. Drizzle each with 2 tablespoons of the veal reduction and garnish with basil.
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