Carmellini's Tomato Risotto

Directions

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