Sizzling Parmigiano-Reggiano cheese gives this mushroom risotto great flavor where wild mushrooms add texture. Here, the mushroom broth is used instead of chicken broth to give this vegetarian risotto more pronounced mushroom flavor. To achieve the perfect creamy texture without slow cooking, we stir in heavy cream. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Oven Roasted Tomatoes With Mushroom Risotto And Fresh Mozzarella Oven Roasted Tomatoes With Mushroom Risotto And Fresh Mozzarella Recipe | PT45M Serves 4 Ingredients: 4 Whole Heirloom Tomatoes 2 Tablespoons Olive Oil 1 Tablespoon All Purpose Seasoning Mix 2 Tablespoons Shallots 1 Tablespoon Garlic 0.5 Cup Small Yellow Onions 2 Cups Wild Mushrooms 2 Cups Arborio Rice 8 Cups Mushroom Broth 1 Tablespoon Butter 0.25 Cup Heavy Cream 1 Cup Parmigiano-Reggiano Cheese 4 Slices Fresh Mozzarella Cheese 0.25 Cup Fresh Basil 0.125 Teaspoon Salt & Black Pepper Preheat the oven to 400 degrees. For the tomatoes: Coat each tomato with 1 tablespoon of olive oil and season with 1 tablespoon of the seasoning mix. Arrange tomatoes onto a baking sheet in a single layer and roast for about 15-20 minutes. Meanwhile, for risotto: In a sauté pan, heat 1 tablespoon of olive oil and sauté onion, shallots, and garlic for about 1-2 minutes. Add mushrooms and sauté for about 2 minutes. Stir in rice and sauté for about 1 minute. Slowly, add the mushroom broth 1/2 cup at a time and cook for about 10 minutes or till all the liquid is absorbed, stirring continuously, Stir in cream, Parmigiano-Reggiano cheese, butter, salt, and pepper and simmer for about 2-3 minutes. Remove tomatoes from oven. Place risotto in the center of each tomato evenly and top each tomato with a Mozzarella cheese slice. Bake for about 2-3 minutes. Serve with a garnishing of basil.

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