Gordon Ramsays Tomato And Mushroom Risotto Recipes

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.

Steps:

• Heat the broth over low heat.
• In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
• Put the mushrooms and the liquid in a bowl and set aside.
• Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
• Stir in the rice,coating it with oil, about 2 minutes.
• When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
• Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
• Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.