Instructions: Preheat the oven to 400 degrees.

For the tomatoes: Rub each tomato with the olive oil and season with Emerils Essence. Place on a baking sheet and roast for 15 to 20 minutes.

For the risotto: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic, and onions for 1 to 2 minutes. Add the mushrooms and continue sauteing for 2 minutes. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 10 minutes. Fold in the butter, cream and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes.

Remove the tomatoes from the oven. Place the tomatoes on a platter. Spoon the risotto into the center of each tomato. Top each tomato with a slice of the Mozzarella cheese and place in the oven for 2 to 3 minutes, or until the cheese starts to brown and melt over the tomato. Garnish with the basil and Essence.

This recipe yields 4 appetizer servings.

Comments: The original recipe title as listed is "Oven Roasted Tomatoes With Mushroom Risotto And Fresh Mozzarella Cheese".

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.