Risotto Stuffed Baked Tomatoes

• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1-1/2 cups onions, small dice King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups Arborio rice
• 1/4 tsp. saffron
• 2-1/4 cups white wine
• 9 cups chicken stock
• 1-1/2 cups Parmesan cheese, grated
• 1-1/2 cups POLLY-O Fresh Mozzarella Cheese, diced
• 12 each tomatoes, medium, whole King Sooper's 1 lb For $0.99 thru 02/09
• 12 each
• 12 cups mixed salad greens

1. Heat olive oil and butter in a large saute pan.
2. Add onions and saute until translucent.
3. Add Arborio rice and stir to coat each grain with oil.
4. Add saffron and stir until fragrant.
5. Add white wine, 1/4 cup at a time, stirring continuously.
6. When the white wine has cooked off, add chicken stock, 1/2 cup at a time, stirring constantly.
7. Continue cooking and stirring until risotto is creamy but rice grains are still intact.
8. Stir in Parmesan and mozzarella cheese.
9. Cut tops off tomatoes.
10. Hollow out tomatoes using a scoop or large spoon.
11. Fill each tomato with approximately 3/4 cup risotto.
12. Arrange in a hotel pan and bake in a 350F oven for 10 minutes.
13. Remove tomatoes from oven and top each with two Bocconcino halves.
14. Place under broiler for about 5 minutes until cheese melts.
15. Serve each tomato on a bed of mixed greens.
16. Yield: 12 Servings.

olive oil, butter, onions, arborio rice, saffron, white wine, chicken stock, parmesan cheese, pollyo, tomatoes, mixed salad greens

Taken from www.kraftrecipes.com/recipes/risotto-stuffed-baked-tomatoes-57908.aspx (may not work)