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Tomatoes Stuffed with Mushroom Risotto
Makes 8 Servings
*8 large ripe beefsteak tomatoes
*Extra virgin olive oil
*Salt and freshly ground black pepper
*6 cups chicken or vegetable broth
*5 tbls. butter
*1 medium yellow onion, chopped
*1 clove garlic, minced
*8 oz. mushrooms, such as crimini or chanterelle or porcini (or a mix), thinly sliced
*2 cups Arborio or Carnaroli rice
*1 cup dry white wine
*2/3 cups freshly grated Parmigiano-Reggiano cheese
*5-6 fresh basil leaves, cut into a chiffonade, for garnish
1Slice the tops off the unpeeled tomatoes and scoop out the seeds and pulp. Place tomatoes in a glass baking dish. Drizzle extra virgin olive oil over the tomatoes and season with salt and pepper. Preheat oven to 350 degrees.
2Heat chicken or vegetable broth to a boil; reduce heat and keep at a simmer.
3Melt 3 tablespoons of butter in a large heavy saucepan and add onion, garlic and mushrooms. Saute until softened, 5-8 minutes. Add rice, stirring to combine. Add white wine and cook over medium heat until wine is absorbed.
4Add heated broth one cup at a time into the rice, stirring constantly, until the broth is absorbed before adding another cup. When all broth is incorporated, remove rice from heat. Cooked rice should be tender, but still firm. Stir in remaining 2 tablespoons of butter and the cheese. Season with salt and pepper.
5Scoop the risotto mixture into each tomato cavity. Bake for about 8-10 minutes; don't allow the risotto to dry out.
6Sprinkle with basil and serve immediately.