Risotto Stuffed Tomatoes

Ingredients:

• 6 Large beefsteak tomatoes

• 4 oz vegetarian sausage

• 2 T Olive Oil

• 2 shallots

• 2 T butter

• 1 c arborio rice

• 1/2 c white wine

• a few threads of saffron

• 4-5 c vegetable broth

• 4 oz smoked goat cheese crumbles

• Fresh parsley

Procedure:

Start by removing the tops of your beefsteak tomatoes and scooping out the insides. Reserve this to make a delicious cocktail later.

Allow plenty of time for the tomatoes to dry out and drain. This will help them stay together in the baking process.

While they drain, heat up your veggie broth and add the saffron to seep. Now, start your risotto mix.

Start by heating up the olive oil in your risotto pot (or pan). Dice your shallots . Add the vegetarian sausage and brown until crispy. Remove from pan and set aside.

Add shallots to the pot and cook until translucent. Add butter and arborio rice. Toast the rice until slight translucent, too.

Gradually, add about 1/2 cup of your liquid to the rice waiting for the liquid to absorb before adding more. Stir regularly. Once the liquid has been absorb and the rice is tender, add the sausage crumbles back into the rice. Stir in your goat cheese crumbles and fresh parsley to taste. Set aside and let cool slightly.

Pre heat your oven to 375ºF

Fill the hollowed out tomatoes with your risotto mixture and put the tops back on.

Space them out on the sheet pan and put them in the oven for 45-55 minutes.

The Story...

I'm not sure where the idea came for these tomatoes, but wow were they tasty. The smokiness from the goat cheese that doesn't fully melt with the savoriness of the rice and sausage crumbles were delicious. I ended up pairing these tomatoes with a beef kofta and yoghurt sauce seasoned with sumac, allspice, coriander, and paprika. I would absolutely would make these again.

I did take some of the saffron broth and add soy lecithin to the mix to create a saffron foam. This step was fun for the experiment of it all but didn't turn out the way I thought.

Okay, not for the cocktail. I called it The Garden Party Martini

2 oz Beefeater Gin
1 oz basil pine nut syrup
1 oz tomato puree
.75 oz lemon juice
Fresh Basil

Instructions:
1. Add everything to a shaker
2. Muddle the basil
3. Add Ice and Shake
4. Pour into a chilled coupe glass and enjoy.

For the tomato pureé: take the innards from the beefsteaks and
puree using a immersion blender. Strain into another container to
remove seeds.

To make the basil pine nut syrup:

• 1/2 c sugar

• 1/4 c basil leaves

• 1/2 c water

• 2 T pine nuts

Instructions:

1. Toast the Pine Nuts. Remove and set aside.

2. Combine sugar and water in a pot. Heat on medium.

3. When sugar is melted, add basil and nuts. Simmer for 5 minutes.

4. Remove from heat and let steep for 15-20 minutes.

5. Strain