Gordon Ramsay’s tomato risotto

Ένα αγαπημένο μου ριζότο συνταγή του Gordon Ramsay είναι αυτό με τα ντοματίνια και το τυρί μασκαρπόνε. Κρεμώδες και ελαφρύ, τα ντοματίνια σωτάρονται με φρέσκο βούτυρο και την σάλτσα αυτή την ρίχνουμε στο ριζότο που βράζει σε ζωμό από κοτόπουλο η λαχανικών. Ανακατεύουμε με το τυρί μασκαρπόνε και λίγη παρμεζάνα…! Enjoy…

Serves 4

2-3 tablespoons of olive oil
200 grams of arborio rice
500 mililiters of chicken or vegetable stock
50 grams of unsalted butter
250 grams of cherry tomatoes
100 grams of marscapone cheese
25 grams of parmesan cheese


1.  Prepare the rice.  Heat the oil in a large frying pan, add the rice and stir well to coat the grains in the oil.  Bring the stock to a boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid has been cooked but still al dente.  This will take about 15 to 18 minutes.

2.  Prepare the tomatoes.  As you prepare the risotto, heat the butter in a small saucepan, add the tomatoes and gently cook for about 10 minutes until soft.  Pass through a mouli or coarse sieve; alternatively mash with a potato masher.

3.  Finish the dish.  When the rice is cooked, fold in the mascarpone, Parmesan and the tomato mixtures, adjust the seasoning and


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