Piedmont Style Grilled Tomatoes

First make a risotto. Sauté the onion and garlic in hot olive oil. Add the long grain rice and cook until translucent. Extinguish with chicken broth and cook the liquid. Keep adding chicken stock and wine in small amounts. Continue to cook, stirring throughout. After 18 min the long grain rice is soft. Remove the saucepan from the heat, mix in the grated cheese and let it stand for a few min with the lid closed. Stir in the butter and season with salt and pepper.

Cut the tomatoes in half and scrape out the seeds with a tablespoon. Fill the risotto into the tomatoes. Sprinkle with a small amount of breadcrumbs and drizzle a few drops of olive oil on each tomato. Bake in the oven heated to 200 °C for a few minutes until a golden brown crust is formed.

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