Posted by: Jonjon | July 14, 2009

Risotto – Tomato Filled With Rice 9/10

Risotto – Tomato Filled With Rice 9/10
July 14 2009

Use 4 Tomatoes -cut the tops off and scoop out the insides, which you then chop up and reserve (along with all the liquid and seeds).
Dice a small onion, or another quarter of the Vidalia onion you used for the dish above, and saute it gently in olive oil.

After it has softened, add 1/3 cup of arborio rice to the pan and stir that around for a few minutes.
Chop the tomato pulp and add all of it, plus 1/3 cup of water, to the onion and rice, fold in a few torn basil or oregano leaves and a good sprinkling of salt, lower the heat and simmer the rice, covered, for 10 minutes.

Heat your oven to 350 (175C)degrees, spoon the par-cooked rice into the tomatoes, put them in a small, oiled baking dish, top them a few breadcrumbs and a drizzle of olive oil, and bake for an hour and 15 minutes. The tomatoes will shrivel a bit and become incredibly fragrant and sweet. Let them cool for a bit before eating.

Suprisingly, this turned out quite well and very fragrant. I added about 1/3 tsp of salt and black pepper. I just dumped some dried herbs in, about a few ½ teaspoons of sage and basil.
The tomatoes did not blacken after 1 hour, which was a surprise, but blackened a bit after that. The tomato skins didn’t taste very nice, and the bread crumbs that I used…was just alright, was pretty hard to bite into it as it kinda hardened. Suprisingly it was easy on the stomach too, and the risotto had a lot of flavor, as if it was made from tomato paste. I did not realise it could have more or the same amount of flavor as the kind of risotto that is made with stock.


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