Method

1. 

   Cut out the center of the tomato. Add olive oil and butter to a frying pan, fry the rice, and put the onion, carrot and bacon in the rice.

2. 

   After lightly roasting, add asparagus, tomato contents, consommé soup, and water and cook (taste with salt and pepper).

3. 

   Turn off the heat so that the core remains in the rice, and add the risotto to the cut tomato.

4. 

   Put the melted cheese on the tomatoes and bake in the oven or toaster to make it brown.

5. 

   Serve in a bowl and pour the sauce into a mixer with olive oil, basil, garlic and salt and pepper.