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Oven Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella (Emeril Lagasse) Recipe

Oven Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella (Emeril Lagasse) Recipe

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Oven Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella (Emeril Lagasse)

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Ingredients:

Serving

4 whole creole tomatoes, peeled and cored
1 tbsp olive oil
1 tbsp essence , recipe follows
1 tbsp olive oil
2 tbsp minced shallots
1 tbsp minced garlic
1/2 cup small diced yellow onions
2 cups sliced wild mushrooms
2 cups arborio rice
8 cups mushroom broth
1 tbsp butter
1/4 cup heavy cream
1 cup parmesan reggiano
4 (2 oz) slices of fresh mozzarella
1/4 cup chiffonade of basil
essence , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Risotto:
Preheat the oven to 400 F.
For the tomatoes: Rub each tomato with the olive oil and season with Essence. Place on a baking sheet and roast for 15 to 20 minutes.
For the risotto: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic, and onions for 1 to 2 minutes. Add the mushrooms and continue sauteing for 2 minutes. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 10 minutes. Fold in the butter, cream and cheese. eason with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove the tomatoes from the oven. Place the tomatoes on a platter. Spoon the risotto into the center of each tomato. Top each tomato with a slice of the mozzarella and place in the oven for 2 to 3 minutes, or until the cheese starts to brown and melt over the tomato. Garnish with the basil and Essence.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1080.19 Kcal (4523 kJ)
Calories from fat	403.01 Kcal
		% Daily Value*
Total Fat	44.78g	69%
Cholesterol	79.2mg	26%
Sodium	6052.91mg	252%
Potassium	882.8mg	19%
Total Carbs	120.91g	40%
Sugars	8.86g	35%
Dietary Fiber	6.76g	27%
Protein	45.38g	91%
Vitamin C	17.4mg	29%
Vitamin A	0.1mg	5%
Iron	3.1mg	17%
Calcium	1048.2mg	105%

Amount Per 100 g
Calories	128.15 Kcal (537 kJ)
Calories from fat	47.81 Kcal
		% Daily Value*
Total Fat	5.31g	69%
Cholesterol	9.4mg	26%
Sodium	718.1mg	252%
Potassium	104.73mg	19%
Total Carbs	14.34g	40%
Sugars	1.05g	35%
Dietary Fiber	0.8g	27%
Protein	5.38g	91%
Vitamin C	2.1mg	29%
Iron	0.4mg	17%
Calcium	124.4mg	105%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.