Oven Roasted Tomatoes With Mushroom Risotto And Fresh Mozzarella Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 cup Parmesan Reggiano

1 tablespoon dried leaf oregano

1/4 cup heavy cream

4 whole creole tomatoes, peeled and cored

1 tablespoon dried thyme

1 tablespoon olive oil

1 tablespoon cayenne pepper

8 cups mushroom broth

1 tablespoon minced garlic

4 (2 ounces) slices of fresh mozzarella

2 cups sliced wild mushrooms

1/2 cup small diced yellow onions

1 tablespoon Essence, recipe follows

Essence, recipe follows

1 tablespoon black pepper

1/4 cup chiffonade of basil

2 tablespoons garlic powder

2 tablespoons salt

2 tablespoons minced shallots

1 tablespoon onion powder

2 cups Arborio rice

1 tablespoon butter

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