Ramsay's Mushroom Risotto

• 1 large shallot
• 4 teaspoons olive oil
• 8 ounces portabella mushroom
• 1/2 cup dry white wine
• 4 cups chicken broth
• 1 tablespoon fresh basil
• 1 tablespoon fresh chives
• 2 tablespoon mascarpone cheese
• 3 tablespoons freshly grated parmesan
• 8 ounces plum tomatoes, skinned, seeded and finely chopped
• 10 ounces arborio rice

1. Saute the shallots with the olive oil for about 3 to 4 minutes.
2. Add mushroom and saute until softened.
3. Stir in rice and cook for another minute or two.
4. Add wine, stir and cook until absorbed.
5. Pour in chicken broth, bring to a boil and cook until absorbed, stirring frequently.
6. Gradually stir in rest of broth over a period of 15 minutes.
7. When rice is al dente, mix in tomatoes and herbs.
8. Check seasoning and stir in cheeses.
9. Top with parmesan.

shallot, olive oil, portabella mushroom, white wine, chicken broth, fresh basil, fresh chives, mascarpone cheese, freshly grated parmesan, tomatoes, arborio rice

Taken from cookpad.com/us/recipes/480670-ramsays-mushroom-risotto (may not work)