Baked Tomatoes Stuffed with Risotto

Ingredients:

2 tablespoons extra virgin olive oil, divided
1 small red chili, finely chopped
1 shallot, finely chopped
½ clove garlic, finely chopped
100 grams (1/2 cup) Carnaroli rice (or Arborio or Roma)
¼ glass dry white wine
300 ml (1¼ cup) vegetable stock (I used my homemade vegetable stock)
6 medium tomatoes (750 grams/1.6 lb)
½ tablespoon capers, rinsed and finely chopped
1½ tablespoon parmesan cheese, grated
½ tablespoon butter
Salt and pepper

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