Gordon Ramsay's Tomato and Mushroom Risotto

  • Yield:4 serving(s)
  • Time:
    55 mins show details

Ingredients

  • 1
    large shallot, chopped finely
  • 4 tablespoons
    olive oil
  • 8 ounces
    baby portabella mushrooms, sliced
  • 10 ounces
    arborio rice
  • ½ cup
    dry white wine
  • 4 cups
    low sodium chicken broth
  • 8 ounces
    plum tomatoes, skinned, seeded and finely chopped
  • 1 tablespoon
    fresh basil, chopped
  • 1 tablespoon
    fresh chives, chopped
  • 2 tablespoons
    mascarpone cheese
  • 3 tablespoons
    freshly grated parmesan cheese
  • sea salt
  • fresh ground black pepper
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Preparation

  1. 55 mins

    In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.

  2. Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.

  3. Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.

  4. When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.