Carmellini's Tomato Risotto

• 2 ripe yellow tomatoes (1/2 pound each), peeled and cut into eighths
• 2 ripe red tomatoes (1/2 pound each), peeled and cut into eighths
• 1 tablespoon creme fraiche
• 2 1/2 cups extra-virgin olive oil
• 1 small rosemary sprig
• 2 garlic cloves, minced
• Coarse salt
• About 4 1/2 cups chicken stock or canned low-sodium broth
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 tablespoons mascarpone
• 1 tablespoon freshly grated Parmesan cheese
• Freshly ground white pepper

1. Working over a fine-meshed stainless-steel strainer set over a bowl, scoop the seeds from the tomato wedges.
2. Press the seeds to extract all the tomato juice.
3. Stir the creme fraiche into the tomato juice and set aside.
4. In a medium saucepan, combine the tomatoes with the olive oil, rosemary, garlic and a pinch of salt.
5. Cook over moderately low heat, without stirring, until the tomatoes are tender but still intact, about 10 minutes.
6. Give the tomatoes a gentle push if necessary, to keep them submerged.
7. Using a slotted spoon and allowing as much of the oil to drain back into the saucepan as possible, transfer the tomatoes to a plate.
8. Reserve 3 tablespoons of the oil; strain and refrigerate the rest for later use.
9. Heat the chicken stock in a medium saucepan.
10. In another medium saucepan, melt the butter in 1 tablespoon of the reserved tomato oil.
11. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
12. Add the rice and stir until coated with fat.
13. Add the wine and cook, stirring, until it is absorbed.
14. Add the hot stock, 1 cup at a time, and cook, stirring constantly, until the rice is tender and most of the liquid is absorbed.
15. Stir in the mascarpone, Parmesan and the remaining 2 tablespoons of the reserved tomato oil.
16. Season with salt and pepper.
17. Gently fold the olive oil-poached tomatoes into the risotto.
18. Put the tomato juice-creme fraiche mixture in a blender; blend at high speed until frothy.
19. Spoon the risotto into 4 shallow soup plates, pour the tomato froth around it and serve right away.

tomatoes, red tomatoes, creme fraiche, extravirgin olive oil, rosemary, garlic, salt, chicken stock, unsalted butter, onion, arborio rice, white wine, mascarpone, parmesan cheese, freshly ground white pepper

Taken from www.foodandwine.com/recipes/carmellinis-tomato-risotto (may not work)