I found my cool plates! Also, an in-focus picture!
I even started out the day making some chicken stock from the salvaged carcass of the other night's chicken and dumplings (yes, you can still make stock from the remains of a boiled chicken). This stock went into the risotto, but it could just as easily be made with vegetable broth or diluted bullion. The pork chops were marinated with a mixture of sweet soy, worchestershire, salt, pepper, garlic powder, and the handy-dandy steakhouse seasoning grinder, which is a mixture of peppercorns, garlic, and a couple of other spices.
The recipe for the tomatoes is below, and the risotto mixture is written up for the amount I made - which would have been perfectly fine for a large, ripe summer beefsteak tomato, but these winter vine-ripened globes were smaller and more dense than I'd really hoped for. I'll definitely be making this again once our tomatoes start to come in this summer.
Ready to be topped with parmesan cheese and popped in the oven.
- 1 cup short grain rice (valencia is cheaper than arborio and works well)
- 4 tbsp olive oil
- 1-2 tbsp garlic powder, or 1-2 cloves garlic, minced
- 3 large mushrooms, roughly chopped
- 2-3 cups heated vegetable or chicken broth
- 1 tbsp basil
- salt and pepper to taste
- 4 large beefsteak tomatoes
- about 1 ounce grated parmesan cheese
Slice the tops off of the tomatoes and hollow them out, stirring the inner bits of the tomato into the risotto. Spoon risotto into the tomatoes and top with parmesan cheese. Bake at 350 for 20-30 minutes, or until the skin of the tomatoes has split and the rice throughout the tomato is warm.
Total prep/cook time: 75 minutes
Happiness rating: 8/10 - this needs to be done again during tomato season