Oven Roasted Tomatoes with Mushroom Risotto and Fresh Mozzar
| Yield: | 1 Servings |
| Categories: |
| 4 | Whole creole tomatoes; peeled and cored | |
| 1 | tb | Olive oil |
| 1 | tb | Essence |
| RISOTTO | ||
| 1 | tb | Olive oil |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1/2 | c | Small diced yellow onions* |
| 2 | c | Sliced wild mushrooms |
| 2 | c | Arborio rice |
| 8 | c | Mushroom broth |
| 1 | tb | Butter |
| 1/4 | c | Heavy cream |
| 1 | c | Parmigiano-Reggiano cheese |
| 4 | sl | (2 ounces) of fresh Mozzarella Cheese |
| 1/4 | c | Chiffonade of basil |
| Essence |
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