Gordon Ramsay Risotto Recipe

The tomato risotto with mushrooms is a comfort food par excellence, one of those tasty, creamy and enveloping dishes. I find that the rice is very versatile and even adding some “leftover” from the refrigerator; you can make an excellent dish.

This is exactly the case with this first course, made using a bag of frozen mushrooms, a little tomato sauce and cheese, follow me and I’ll explain how to prepare it in detail.

Ingredients

  • 280 g Rice
  • 300 g Mixed mushrooms
  • Extra virgin olive oil
  • 1 bunch Parsley
  • 1 l Vegetable broth
  • 100 g cheddar cheese
  • 30 g parmesan
  • 4 tablespoons Tomato puree

How to make tomato and mushroom risotto

Brown the garlic with a drizzle of olive oil, then add the salted and peppered mushrooms and cook for about 10 minutes.

Now in another pan pour 2 tablespoons of olive oil, then add the rice and toast it for two minutes.

Then pour a ladle of hot vegetable broth and cook over moderate heat, add the tomato puree and stir constantly adding broth when necessary.

Add the mushrooms to the rice and continue cooking, then turn off the heat and add the grated Parmesan cheese and the diced cheddar cheese, mix and serve your tomato and mushroom risotto hot and stringy with a sprinkling of chopped parsley if you like.

Gordon Ramsay Risotto Recipe
Print Recipe

Gordon Ramsay Risotto Recipe

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Rehan

Ingredients

  • 280 g Rice
  • 300 g Mixed mushrooms
  • Extra virgin olive oil
  • 1 bunch Parsley
  • 1 l Vegetable broth
  • 100 g cheddar cheese
  • 30 g parmesan
  • 4 tablespoons Tomato puree

Instructions

  • Brown the garlic with a drizzle of olive oil, then add the salted and peppered mushrooms and cook for about 10 minutes.
  • Now in another pan pour 2 tablespoons of olive oil, then add the rice and toast it for two minutes.
  • Then pour a ladle of hot vegetable broth and cook over moderate heat, add the tomato puree and stir constantly adding broth when necessary.
  • Add the mushrooms to the rice and continue cooking, then turn off the heat and add the grated Parmesan cheese and the diced cheddar cheese,mix and serve your tomato and mushroom risotto hot and stringy with a sprinkling of chopped parsley if you like.

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