Gordon Ramsay's Tomato And Mushroom Risotto

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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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Steps

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

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Stir in the rice and cook for another minute or two.

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Add the wine , stir and cook until absorbed.

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Pour in a quarter of the chicken broth , bring to a boil and cook until absorbed , stirring frequently.

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Gradually stir in the rest of the broth over a period of about 15 minutes , adding more as each previous amount is absorbed.

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This helps to give you a creamy risotto.

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When the rice is al dente , mix in the tomatoes and herbs.

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Check the seasoning and stir in the cheeses.

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Serve in warmed bowls topped with shaved aged parmesan.

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Ingredients

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shallot, olive oil, baby portabella mushrooms, arborio rice, dry white wine, low sodium chicken broth, plum tomatoes, fresh basil, fresh chives, mascarpone cheese, parmesan cheese, sea salt, fresh ground black pepper