Oven Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella

Ingredients

• 4 whole creole tomatoes, peeled and cored
• 1 tablespoon olive oil
• 1 tablespoon Essence, recipe follows
• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• ½ cup small diced yellow onions
• + 17 more ingredients
• • 2 cups sliced wild mushrooms
  • 2 cups Arborio rice
  • 8 cups mushroom broth
  • 1 tablespoon butter
  • ¼ cup heavy cream
  • 1 cup Parmesan Reggiano
  • 4 (2 ounces) slices of fresh mozzarella
  • ¼ cup chiffonade of basil
  • Essence, recipe follows
  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

1. Preheat the oven to 400 F. 2. Combine all ingredients thoroughly and store in an airtight jar or container.

View full recipe at SpringPad