Tomato Risotto

Ingredients: (serves 4 to 6)
Preheat oven to 400 degrees. Cut full size tomatoes in half lay them face-up on a sheet pan. Sprinkle the ingredients listed below on top of the tomatoes. Bake tomatoes for about 45 minutes. 

• 7 tomatoes
• 1/4 tsp of salt and coarse-ground black pepper
• 1 tsp of fresh thyme leaves
• 1 tsp of finely chopped fresh rosemary
• 1 clove garlic, chopped into small pieces

For the rice:
Boil chicken stock/veg stock/water. Melt butter and olive oil together in another large pot.  Add onions and stir until soft.  Add red pepper flakes to the butter/oil mix.  Add arborio rice to the butter/oil mix and stir for about 1 minute.  Add white wine to the rice mixture (make sure none of the rice sticks) and stir for 1 minute.  Add the boiling stock and chopped baked tomatoes to rice mixture.  Keep stirring often until rice has absorbed the liquid.

• 5 cups of chicken stock/veg stock/water
• 1 Tbsp of butter
• 1/4 cup of extra-virgin olive oil
• 1 small onion
• 1/4 tsp red pepper flakes
• 2 cups of arborio rice
• 1/2 cup of white wine

Last step:

Remove risotto from the heat. Add the mascarpone, Parmigiano-Reggiano, rosemary, salt, and pepper. Mix well until the risotto becomes rich.  If the risotto is too thick, add water and mix until satisfied. 

• 2 Tbsp of mascarpone cheese
• 1/4 grated Parmigiano-Reggiano 
• 1 Tbsp of chopped rosemary
• 1 and 1/2 tsp of salt
• 1/2 tsp of course-ground black pepper