Tomatoes stuffed Piedmont style

Ingredients

• 600 gTomato
• 200 gRice
• 50 gShallot
• 20 mlOlive oil
• 80 mlWhite wine
• 150 mlBeef broth
• 70 gButter
• 50 gParmesan
• 10 gParsley
• 4 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Preheat the oven to 180 °C (350 °F).
   • Wash the tomatoes, cut off the tops and hollow them out with a spoon. Roughly chop the removed flesh and set aside.
   • Peel and finely chop the shallot; finely chop the parsley.
2. 2

   Cook the risotto

   • Heat the olive oil in a wide pot over medium heat. Sauté the shallot for 2–3 minutes until translucent.
   • Add the rice and toast for 1–2 minutes until slightly translucent.
   • Deglaze with the white wine and let it evaporate.
   • Add hot beef (or vegetable) stock ladle by ladle, stirring frequently, until the rice is creamy and al dente (about 18–20 minutes).
   • Stir in the chopped tomato flesh, butter (40 g) and 30 g grated Parmesan, season with salt and pepper. Remove from heat.
3. 3

   Stuff and gratinate

   • Fill the hollowed tomatoes with the hot risotto, sprinkle remaining grated Parmesan on top and dot with the 30 g butter or drizzle it lightly.
   • Place the tomatoes in an ovenproof dish and bake for 12–15 minutes until the cheese is golden.
   • In a small pan reduce the beef stock (or demi‑glace) until syrupy (about 1/3 of the volume) and drizzle lightly over the tomatoes just before serving.
4. 4

   Serve

   • Place the tomatoes on warmed plates, sprinkle with chopped parsley and serve immediately.