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Pomodori ripieni e risotto al pomodoro

Stuffed Tomatoes with a side of Tomato Risotto

Pomodori Ripieni e Risotto al Pomodoro

Ingredients for the Stuffed Tomatoes:

8 firm tomatoes

500 g of minced pork

2 slices of wheat bread

50 g of whole milk

1 egg

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.

Cut the top of the Tomato

Gently cut out the middle without braking your tomatoes and with a tea spoon take the seeds away.

Take the seeds out

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.

Brake the bread and add milk

Add the minced pork.

Add the minced Pork

Add the egg, and then the chopped parsley.

Add one egg

Spoon the mixture into your tomatoes and add their top.

Stuffed Tomato

Put your tomatoes in a greased platter and into the preheated oven for about 1 hour.

Stuffed Tomatoes

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

Salt, Pepper

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.

Sauté the onions

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.

Risotto al Pomodoro


      • Usually in Italy we have risotto as a first course. The only Risotto that I have seen served as a side dish is the Risotto alla Milanese that one eats with an Osso Buco. In Italy tomatoes are stuffed with rice usually. Here in France one likes to stuff the tomatoes with meat that is why I decided to serve a tomato Risotto with them. Tomato Risotto exists in Italy but it is something you will probably not find in a Restaurant, it is something one would do at home.

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