12
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!"
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.
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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.
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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.
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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.
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RECIPE SUBMITTED BY
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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