ingredients

6 very large firm tomatoes
200 g of Italian round rice
1 bunch of small white onions
4 cloves of garlic
125 g of Parmesan cheese
2 dl of white wine
1/2 bunch flat parsley
6 sprigs of thyme
2 sprigs of rosemary
6 tbsp. to c. olive oil
75 g of butter

Steps

Tomatoes stuffed with parmesan risotto

1- Peel , chop garlic and white onions, make them blond in a frying pan over low heat with rosemary, thyme, butter and olive oil. Add the rice, stir 2-3 min. Then pour the white wine, let it evaporate. Pour 25 cl of very hot water, salt, pepper, lower the heat, let simmer for another 15 minutes.

2- During this time , preheat the oven to 180 ° C (tea 4). Cut a hat with tomatoes, remove the seeds without piercing the skin. Put tomatoes and hats in an oven dish, bake 10 minutes to precook.

3- Out of the fire , sow Parmesan in chips and chopped parsley on the rice. Mix. Fill the tomatoes generously. Put the hats back on, rewind 20 min.