Gordon Ramsay's Tomato and Mushroom Risotto

“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!”
READY IN:
55mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.

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