Pomodori ripieni e risotto al pomodoro
Stuffed Tomatoes with a side of Tomato Risotto
Ingredients for the Stuffed Tomatoes:
8 firm tomatoes
500 g of minced pork
2 slices of wheat bread
50 g of whole milk
2 table spoons of chopped fresh flat leaf parsley
Directions for the Stuffed Tomatoes:
Preheat your oven at 180 C.
Wash and dry your tomatoes.
Cut the top off.
Gently cut out the middle without braking your tomatoes and with a tea spoon take the seeds away.
Take the two slices of wheat bread and cut the crust off.
Brake the bread into small pieces and put it in a bowl. Pour the milk over the bread and stir well. The bread will absorb the milk.
Add the minced pork.
Add the egg, and then the chopped parsley.
Spoon the mixture into your tomatoes and add their top.
Put your tomatoes in a greased platter and into the preheated oven for about 1 hour.
Ingredients for the Tomato Risotto:
400 g of Arborio rice
400 ml of home made tomato sauce
2 small yellow onions
2 table spoons of olive oil
1 l of chicken broth
1 small glass of dry white wine
40 g of unsalted butter
grated Parmesan cheese
Directions for the Tomato Risotto:
Bring the chicken broth to a boil.
Peel the onions and chop them thinly.
In a tall pan, heat the the olive oil over medium heat. Add the chopped onions and sauté until tender, about 5 minutes.
Set a timer to 18 minutes.
Add the rice and stir until the rice is “toasted” and coated, about 2 minutes.
Add the glass of wine and continue to cook and stir until the wine has evaporated, about one minute.
Add the tomato sauce and keep stirring.
Add the chicken broth about 125 ml at the time stirring constantly.
Make sure the broth is completely absorbed before adding more.
Continue stirring and adding the broth.
Add salt and pepper to taste.
When your timer rings after 18 minutes add the butter and some grated parmesan and keep stirring until the butter is completely melted.
Remove from the heat and serve.