Gordon Ramsays Pumpkin Risotto With Roasted Mushrooms Recipes

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

Gordon Ramsay's Tomato and Mushroom Risotto image

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!

Provided by Chilicat

Categories Short Grain Rice

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.

GORDON RAMSAY'S PUMPKIN RISOTTO WITH ROASTED MUSHROOMS

Gordon Ramsay's Pumpkin Risotto With Roasted Mushrooms image

Make and share this Gordon Ramsay's Pumpkin Risotto With Roasted Mushrooms recipe from Food.com.

Provided by Valerie Dalton

Categories Rice

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium pumpkin (approximately 2 pounds)
2 tablespoons butter
4 cups risotto rice
6 quarts vegetable stock, or
6 quarts salt water
2 cups mixed mushrooms, cooked
2 minced shallots
1/2 tablespoon garlic (chopped)
2 ounces white wine
2 tablespoons mascarpone cheese
2 tablespoons parmesan cheese (Shredded)
1/2 cup mushroom
salt and pepper
olive oil

Steps:

Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
For the Risotto.4 cups risotto rice, 6 quarts vegetable stock or salted water, 2 cups mixed mushrooms, cooked.
Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
To Finish. Cooked risotto rice. The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked mushrooms, Salt and pepper, Olive oil for sautéing.
Sweat the garlic and shallots with olive oil. Add white wine and reduce until almost dry. Add risotto rice and in small amounts add stock until rice is cooked. Finish with the pumpkin puree, mascarpone, cooked mushrooms and season with salt and pepper. Garnish with parmesan cheese.
*can substitute w/ butternut squash if necessary.

Nutrition Facts : Calories 331.1, Fat 6.9, SaturatedFat 4.2, Cholesterol 17.5, Sodium 82, Carbohydrate 56.4, Fiber 0.1, Sugar 0.4, Protein 6

PUMPKIN AND PANCETTA RISOTTO

Pumpkin and Pancetta Risotto image

Provided by Gordon Ramsay

Categories appetizer

Time 55m

Yield Serves 4 as a first course or

Number Of Ingredients 10

Ingredients

1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto (Carnaroli, Arborio, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper

Steps:

Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.
In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes.
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.

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