Gordon Ramsay's Tomato and Mushroom Risotto Recipe

Submitted by Chilicat

"This creamy risotto recipe was in the "Dinner for Four Under $10" section of People magazine. I haven't tried it yet but Gordon Ramsay seems to make really good dishes and this looked yummy!"

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photo by James Z.

Ready In:: 55mins
Ingredients:: 13
Serves:: 4

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ingredients

1 large shallot, chopped finely
4 tablespoons olive oil
8 ounces baby portabella mushrooms, sliced
10 ounces arborio rice
¹⁄₂ 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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directions

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.
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.
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.
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.

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Reviews

Absolutely delicious, made exactly per the recipe. My son helped make it. He was so proud of making a perfect Gordon Ramsey risotto.

hannehernandez
Delicious! always a success.made it many times

kellythamno
This recipe was really good! Risotto turned out creamy and perfect texture. Only change I would make it put in more tomatoes for more color.

See Also
How to Make the Perfect Risotto

fraoichin
This was my first risotto. Made per the instructions it was delish and a big hit with my family. I tried a little black truffle oil on a little bit, wasn't a great idea. made the mushroom flavor too pungent. the recipe is perfect the way it is.

Kelly E.
Wonderful. This time I had no fresh tomatoes so use a can of stewed tomatoes - well drained and chopped. I added the juice from the stewed tomatoes to the risotto and reduced the broth total volume. This is a simple fantastic no-fail recipe that can be adapted many ways. Love risotto!! Served tonight with chicken and asparagus.

MargaretAnn K.

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RECIPE SUBMITTED BY

Chilicat

I grew up here... <img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/156807760503_0_BG.jpg">and ended up here.<img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/Mt-Lemmon.jpg">Both places are beautiful in their own way, although Arizona is where I learned that the little marshmallows in the Lucky Charms box are actually supposed to be crisp and crunchy, not gummy and all stuck together. What a revelation!<img src="http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"><img src="http://i201.photobucket.com/albums/aa107/chilicat-zaar/Vixens.jpg" border="0" alt="The Mixin Vixens"><img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/RedWhiteBlue.jpg" border="0" alt="Made by Bella14ragazza"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"><img src="http://www.recipezaar.com/members/home/1535/CLC1.gif"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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