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