11/4 cup Cascina Belvedere Arborio or Vialone Nano Riso

2 tablespoons Partanna Extra Virgin Olive Oil

1 small onion, chopped

2 cloves garlic, chopped

1 rib celery, chopped

1/4 pound Galloni Prosciutto, chopped or shredded

2 tablespoons Le Amantine Taleo Extra Virgin Olive Oil

1/2 jar Cinquina Marinated Artichokes, drained and chopped

1 tablespoon Capp Aris Capers in Salt, rinsed and drained

1/2 cup Aged Parmigiano Reggiano or Piave Vecchio

1/3 cup mixed herbs, chopped (such as parsley, chives, basil, oregano)

Sea salt and black pepper to taste

4 large ripe, firm tomatoes, tops removed and core scooped out to create cavity

1 1/2 cups of Alce Nero Tomato Sauce with Basil or 1 pint Sundried Tomato Pesto

Bring 2 1/4 cups of salted water to a boil in a sturdy saucepan. Add Riso, let come to a boil, stir and then lower to simmer. Cook until water is absorbed and rice is al dente. Allow to cool. The rice can be cooked the night before and cooled overnight in the refrigerator.

Preheat oven to 400 degrees. In a saute pan, heat Partanna EVOO and add onion, garlic and celery. Saute for about 8 minutes over medium low heat until vegetables are soft but not browned. Add prosciutto and saute for 1 minute more. In a large bowl, mix the rice with Le Amantine Talea EVOO, onions, garlic, celery, prosciutto, artichokes, half the grated cheese, salt, pepper, and most of the chopped herbs. Taste for seasoning. Place the hollowed tomatoes in an oiled casserole or baking pan. Fill each tomato with the rice mixture, mounding on top. Sprinkle with the rest of the cheese, a tablespoon or so of herbs, and a drizzle of Talea. Carefully cover with foil and pinch the edges around the pan. Bake in oven for 30 minutes; then remove foil and bake to brown tops slightly, about 5 minutes more.

Place tomatoes on plates, and garnish with more herbs, if desired.  Spoon Tomato Sauce or Sundried Tomato Pesto around the tomato.