Oven Roasted Tomatoes w Mushroom Risotto & Cheese

Recipe Ingredients

4		Creole tomatoes - peeled and cored
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Emeril's Essence - see * Note
		Risotto
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	31g / 1.1oz	Small-diced yellow onions
2 cups	474ml	Sliced wild mushrooms
2 cups	320g / 11oz	Arborio rice
8 cups	1896ml	Mushroom broth
1 tablespoon	15ml	Butter
1/4 cup	59ml	Heavy cream
1 cup	146g / 5.1oz	Parmigiano-Reggiano cheese
4		Fresh Mozzarella Cheese - (2 oz ea)
1/4 cup	59ml	Chiffonade of basil

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees.

For the tomatoes: Rub each tomato with the olive oil and season with Emeril's 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.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2318 broadcast 04-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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