You say tomato ... I say delicious: Roasted Tomatoes Stuffed with Parmesan Risotto and Prosciutto

Want a delicious Italian meal without the heaviness of pasta or meat? This is a great fresh alternative. It can even be made into a vegetarian dish if you omit the Prosciutto. Without further ado, Kendallina's Recipe for ...

ROASTED TOMATOES STUFFED WITH PARMESAN RISOTTO AND PROSCIUTTO 

SERVES 4
(Although I only made 2 because it was just me tonight :P) 
1 Teaspoon plus 2 Tablespoons Olive Oil
4 ripe but firm large tomatoes
4 slices Prosciutto di Parma
4 thick slices fresh mozzarella
salt and pepper


For Risotto:
3/4 cup Arborio Rice
3 cups chicken broth
1/2 cup dry white wine
1 clove garlic
1/2 onion
3 tablespoon butter
1/2 cup fresh Parmesan (Parmigiano Reggiano is the best if you can find it)
*Technically you CAN use Instant Risotto, although fresh made tastes much better. If you are pressed for time then Lundburg makes a decent version, make sure to get the "Creamy Parmesan" flavor. But I suggest to take a stab at making it yourself!


1. In a separate sauecpan pour chicken broth and heat until warm. Meanwhile in a medium saucepan heat 2 Tablespoons butter and add onion and garlic. Simmer until onion is transparent, about 5 minutes. Add rice, coat, and cook until rice is translucent, about 2 minutes.

2. Add wine and simmer until it is fully absorbed, about 3-5 minutes. Always keep stirring (wooden spoon is best), this is key throughout making the risotto to make sure it does not burn at the bottom. Then ladle the broth in about two ladlefulls at a time and keep stirring until it is absorbed and adding more broth until the rice is cooked but still firm, about 20-25 minutes.

3. Meanwhile cut the tops off the tomatoes and scoop out the insides, careful to not piece the skin. Place tomatoes in a baking dish. Drizzle the tomatoes with olive oil and season with salt and pepper. Preheat oven to 375 degrees. 

4. After the risotto is cooked. Add 1 tablespoon butter, the 1/2 cup of Parmesan, and sprinkle with salt and pepper to taste and stir until mixed well. 

5. Scoop the Risotto into the tomato halves.

5. Pop tomatoes in the oven for 20 minutes.


6. Take the tomatoes out and place 1 piece of Prosciutto and 1 slice fresh mozzarella on top. Sprinkle with a little Parmesan and some red pepper if you like a little heat. Drizzle with olive oil. 

7. Pop the tomatoes back in the oven for 5 minutes. Then flip oven to BROIL for 2 minutes to brown the cheese on top. Take out caaaarefully... it's very hot! And then plate! I drizzled some Balsamic Cream (thickened sweeter Balsamic vinegar ... can be found at most groceries and definitely at gourmet food stores) on the plate for decoration and a hint of sweetness..... but mainly just cause I'm fancy like that. ;) ... E' finalmente...... MANGIA! (And finally... EAT!)