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tomatoes filled with mushroomsTYPOLOGY OF FOOD TO REUSE: mushroom risotto



  • 100 g mushroom risotto
  • 3 big tomatoes
  • 10 g of olive oil
  • 10 g of fresh basil
  • salt and pepper to taste 

METHOD:Wash and dry the tomatoes, cut their tops and keep them for later. With a spoon remove the pulp, put it in a bowl and flavour it with oregano and salt. Add the mushroom risotto to the blend of tomato pulp, add some salt, pepper and sliced basil, then mix everything thoroughly and leave it to rest for half an hour. Fill the tomatoes with the mix and put the tops you kept back on, sprinkle with salt and a little bit of oil, then bake the tomatoes in a hot oven at 180° C /190°C for 20 minutes. Once cooked, serve them. Ideally this dish should be eaten warm.  

WINE: Pinot grigio Grave del Friuli