Pomodori Con Riso Recipes

POMODORI CON RISO

Steps:

• Preheat the oven to 180°C
• Slice the tops off of the tomatoes and set aside.
• Carefully, scoop out the flesh of the tomatoes with a spoon, taking care not to break the tomato shells.
• Put the tomato shells into a baking dish, without overlapping and leaving a little space between. Using a little salt, season inside and outside the shells.
• Puree the tomato flesh with a stick blender or in a blender.
• Heat 2 Tablespoons of the oil in a small saucepan with the garlic.
• Add the rice and the celery, and stir in the oil for a minute.
• Add half a cup of water and the tomato puree and season with salt and pepper.
• Cook for 10 minutes on medium heat.
• Remove from the heat, add the parmesan and the basil and stir through gently.
• Fill the tomato shells with the mixture. The rice will swell a little during cooking so do not overfill the tomatoes.
• Replace the tomato tops and splash with a little more oil. If desired, sprinkle the tops of the tomatoes with breadcrumbs.
• Add the remaining half cup of water to the oven dish.
• Cook in the preheated oven for 40 minutes, until the rice is cooked, most of the liquid has been absorbed, and the outside of the tomatoes are lightly and gorgeously golden.

TOMATO RISOTTO (RISOTTO AL POMODORO)

Steps:

• Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
• Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
• Add the shallots and cook for 1-2 minutes, until soft but not browned.
• Add the garlic.
• Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
• Pour in the wine and stir until it has been completely absorbed.
• Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
• Repeat.
• After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
• Reserve the last ladle of stock.
• Add the reserved stock, parmesan, basil, salt and pepper.
• Mix well.
• Remove from heat, cover and let rest for 2 minutes.
• Sprinkle with additional parmesan when serving.