Making @gordonramsay Tomato Risotto!

Ingredients

• 1 cup Arborio Rice (rinsed briefly, no need to soak)
• 2 tablespoons Olive Oil (extra‑virgin preferred for flavor)
• 4 cups Chicken Stock (store‑bought low‑sodium or homemade, kept hot)
• 1 cup Cherry Tomatoes (halved; can use grape tomatoes)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 0.25 cup Mascarpone Cheese (softened)
• 0.25 cup Parmesan Cheese (freshly grated)
• to taste Salt (preferably kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Heat Oil and Toast Rice

   Add olive oil to a large saucepan over medium heat. Once shimmering, add the Arborio rice and stir constantly for about 3 minutes, until the grains are lightly translucent around the edges and just beginning to turn golden.

   Time: PT3M

   Temperature: Medium heat

2. Prepare Hot Chicken Stock

   In a medium pot, bring the chicken stock to a gentle boil, then reduce to a low simmer. Keep it hot on the back burner for easy ladling.

   Time: PT5M

   Temperature: Medium‑high heat

3. Ladle Stock into Rice

   Add a ladleful of hot stock to the rice, stirring constantly until the liquid is almost fully absorbed. Continue adding stock one ladle at a time, allowing each addition to be absorbed before adding the next. This process should take about 15 minutes and will create a creamy texture.

   Time: PT15M

   Temperature: Medium heat

4. Make Tomato‑Butter Mixture

   While the risotto is cooking, melt butter in the medium pot used for the stock. Add the halved cherry tomatoes and crush them with the back of a spoon or a potato masher, cooking for about 5 minutes until they break down into a thick, slightly saucy mixture.

   Time: PT5M

   Temperature: Medium heat

5. Finish Risotto with Cheese and Tomato Mix

   When the rice is al dente and creamy, stir in the softened Mascarpone, grated Parmesan, and the tomato‑butter mixture. Mix until the cheeses melt completely and the risotto is glossy.

   Time: PT2M

   Temperature: Medium heat

6. Season and Serve

   Season the finished risotto with salt and freshly ground black pepper to taste. Spoon onto plates, optionally garnish with extra Parmesan or fresh basil.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

45g

Fat

12g

Fiber

2g