Gordon Ramsay's Tomato and Mushroom Risotto

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

Directions

1. 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. 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. 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. 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.