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Risotto Mushroom Stuffed Tomatoes

Barbecue.Master's picture
Ingredients
  Marmande tomatoes 8
For the filling
  Butter 2 Ounce (50 Grams)
  Olive oil 2 Tablespoon
  Shallots 4 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Pine nuts 2 Ounce (50 Grams)
  Saffron threads 6
  Boiling water 2 Tablespoon
  Dry white wine 1 Pint (600 Milliliter)
  Risotto rice 4 Ounce (125 Grams, Italian Variety)
  Bouquet garni 1 (To Include Bay Leaf, Parsley, Thyme And Rosemary)
  Button mushrooms 2 Ounce, diced (50 Grams)
  Chopped parsley 2 Tablespoon
  Cucumber slice 4 (For Garnish)
  Fresh herbs 2 Teaspoon (For Garnish)
Directions

MAKING
1) Slice off the top of each tomato and keep aside.
2) Take out the pulp and seeds and keep aside.
3) In a pan, add butter and heat.
4) Stirring continuously, add the shallots and cook till pale brown.
5) Mix in the garlic and pine nuts and cook for 2 minutes.
6) In a bowl, add the saffron and add in the boiling water.
7) Set aside for 2 minutes.
8) Keeping aside 4 tablespoons of wine, add the rest into the pan with the rice and add in the bouquet garni. Allow to boil.
9) Stir in the saffron and its liquid and season well with salt.
10) Place a lid and simmer for 10 minutes, stirring at intervals.
11) Add in the mushrooms, parsley, tomato pulp and pepper, and allow to cook for 5-10 minutes. When the liquid is absorbed, discard the bouquet garni.
12) Fill the rice into the tomatoes and press down.
13) Place the tomato lid over.
14) On a foil of double thickness, arrange the tomatoes.
15) Add the reserved wine over the tomatoes, then fold into a parcel.
16) Arrange and grill for 20-25 minutes till the tomatoes soften.

SERVING
17) Garnish with cucumber and herbs and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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