Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 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)
  • 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
  • Veal Reduction
  • 1 quarts - veal stock
  • 1/4 teaspoons - salt
  • 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.

    Brief Description

    Stuffing the tomatoes with mushroom risotto makes an outstanding presentation as a side dish for pork, beef or poultry.

    Main Ingredient:

    beefsteak tomatoes

    Category:  Appetizers

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 1 hour(s)

    Notes

    Vegetarians can adapt the recipe by substituting vegetable stock for the chicken stock.

    Source

    Emeril

    Posted By:

    swilliamson

    Posted On:

    March 5, 2016

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