4 large ripe tomatoes
2 cups chicken stock
1 cup arborio rice
½ cup white wine
1/3 cup parmesan cheese, grated
2 tbsp. butter
¼ cup shallots minced
1 tub Wilson’s pesto
Salt & pepper
Olive oil
1 bay leaf

Mince shallots.

Preheat oven to 375°F.

Slice a very small piece off the bottom of the tomato (so it will stand up). Slice tops off tomato and remove inside. Discard seeds and save meat.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 pesto. Season each tomato with oil, salt and pepper. Place in a baking pan and into oven for about 10 minutes. Place tomatoes on serving plates, and fill with risotto.