2 ripe avocados, thinly sliced
12 ripe Roma tomatoes, top cut off, split in half, and squeezed.
2 ears corn, cut off the cob
2 cups chicken stock
1 cup arborio rice
½ cup white wine
1/3 cup Parmesan cheese, grated
2 tablespoons butter
1 tablespoon garlic, minced
¼ cup shallots, minced
Salt & pepper
Olive oil
1 bay leaf
Flour
3 eggs, cracked and beaten
Bread crumbs

Bring the chicken stock to a boil and set aside. Heat the butter and 1 tbsp. olive oil in a heavy pot over medium heat. Add the shallots and sauté for 2-3 minutes until soft, but do not brown. Add reserved tomato and bay leaf; add the rice to the shallot mixture and cook for 2 minutes. Add wine and cook until completely absorbed. Begin to add warm stock, ½ cup at a time, stirring frequently. Wait until almost absorbed before each addition of stock. Rice should be tender (if not add a little water until done). Remove from heat. Stir in cheese, salt, pepper, and corn. Spread onto a sheet pan. Let sit overnight.

Preheat oven to 250°. Rub a sheet pan with olive oil. Place tomatoes cut-side down. Sprinkle with salt and pepper. Place in oven 1-2 hours, until skin wrinkles and tomatoes brown. Discard skin and mash tomatoes with 2 tablespoons olive oil.

Preheat oven to 350°. Using a circle cutter cut risotto into 4-inch cakes. Dredge in flour, then egg, and finally bread crumbs. Add 2 tablespoons olive oil to a large sauté pan over medium heat. Brown risotto cakes on each side. Place on a sheet pan and bake for 10 minutes. Place a spoonful of tomatoes on a plate, then a risotto cake. Garnish with sliced avocado.