Best 2 Gordon Ramsays Tomato And Mushroom Risotto Recipes

Indulge in a culinary journey with our curated collection of Gordon Ramsay's tomato and mushroom risotto recipes. Embark on a tantalizing adventure as you explore variations of this classic Italian dish, masterfully crafted by the renowned chef himself. From the traditional rendition to innovative twists, each recipe promises a symphony of flavors that will delight your palate. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide a comprehensive guide to creating a delectable risotto that will impress your family and friends. Dive into the world of risotto and discover the perfect recipe to satisfy your cravings.

Here are our top 2 tried and tested recipes!

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

Gordon Ramsay's Tomato and Mushroom Risotto image

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!

Provided by Chilicat

Categories Short Grain Rice

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.

TOMATO & MASCARPONE RISOTTO

Tomato & mascarpone risotto image

Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 onion , very finely chopped
1 large garlic clove , crushed
175g risotto rice
400g can cherry tomatoes
600ml hot vegetable stock
30g parmesan or vegetarian alternative, grated
30g mascarpone
½ small bunch of basil , chopped

Steps:

Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.

Nutrition Facts : Calories 635 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

Tips:

Use the right type of rice: Arborio or Carnaroli rice are the best choices for risotto, as they have a high starch content that helps create a creamy texture.
Toast the rice before adding liquid: This helps to seal in the flavor and prevent the rice from becoming mushy.
Add the liquid gradually: Don't dump all of the liquid into the rice at once. Add it in small increments, stirring constantly, to allow the rice to absorb the liquid evenly.
Stir the risotto constantly: This helps to prevent the rice from sticking to the bottom of the pan and burning.
Cook the risotto until it is al dente: The rice should be tender but still have a slight bite to it.
Add the cheese and butter at the end: This will help to create a creamy, luxurious texture.
Serve the risotto immediately: Risotto is best enjoyed fresh out of the pan.

Conclusion:

Gordon Ramsay's tomato and mushroom risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of patience, you can create a restaurant-quality risotto that will impress your family and friends. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!