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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Risotto-Stuffed Tomatoes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Risotto-Stuffed Tomatoes Empty Risotto-Stuffed Tomatoes

    Post by Lobo Sun 24 Jan 2016, 2:00 am

    Risotto-Stuffed Tomatoes Img50l
    Risotto-Stuffed Tomatoes
    Risotto-Stuffed Tomatoes Translucent
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    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Servings: 6
    Here is an excellent use for leftover risotto in summertime when tomatoes are at their best. You can use other tender fresh herbs, such as summer savory, mint or tarragon, in place of the basil and oregano.






    • 107

    Ingredients:


    • 6 ripe but firm medium tomatoes 
    • Sea salt and freshly ground pepper, to taste 
    • 1 cup leftover Risotto alla Milanese or other plain risotto, at room temperature
    • 1/4 cup grated Parmigiano-Reggiano cheese 
    • 3 Tbs. chopped fresh basil 
    • 2 tsp. minced fresh oregano 
    • 1 Tbs. minced fresh flat-leaf parsley 
    • 2 Tbs. olive oil

    Related Recipes


    Risotto-Stuffed Tomatoes Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.

    Directions:

    Preheat an oven to 300°F. Lightly oil a shallow 8-inch square or round baking dish. Place a wire rack on a large flat plate or baking sheet.

    Cut a thin slice off the top of each tomato. Using a small spoon, carefully scoop out the pulp and seeds, leaving walls thick enough for the tomato to hold its shape. Lightly salt the inside of each tomato, then invert the tomatoes on the prepared rack to drain for 5 to 10 minutes.

    In a bowl, stir together the risotto, cheese, basil, oregano, parsley and olive oil. Season with salt and pepper. Fill the tomatoes with the rice mixture, dividing it evenly.
    Arrange the tomatoes in the prepared dish. Bake until they have softened and the tops are golden brown, 25 to 30 minutes. Transfer to a platter or individual plates and serve immediately. Serves 6.

    Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

      Current date/time is Thu 28 Mar 2024, 5:56 am