Oven Roasted Tomatoes With Mushroom Risotto and Fresh Mozzarella

Ingredients

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

1/2 cup Small diced yellow onions

2 cups Sliced wild mushrooms

2 cups Arborio rice

8 cups Mushroom broth

1 tablespoon Butter

1/4 cup Heavy cream

1 cup Parmigiano-Reggiano cheese

4 slices (2 ounces) fresh Mozzarella Cheese

1/4 cup Chiffonade of basil

Essence

Preparation

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.