Gordon Ramsay Tomato Risotto Recipe

This creamy and delicious tomato risotto is an easy and comforting meal, perfect for weeknight dinners or special occasions. Inspired by Gordon Ramsay’s signature style, this dish combines simple ingredients like fresh tomatoes, mascarpone, and parmesan for a luxurious texture. It’s versatile, allowing you to swap in pantry staples, making it accessible and impressive.

Ingredients Needed:

• 2½ tablespoons olive oil
• 1½ cups white onion, diced
• 6 cloves garlic, minced
• 2½ teaspoons tomato paste
• 2 cups fresh tomatoes, diced
• 1 teaspoon fresh thyme, roughly chopped
• 1 cup arborio rice
• ½ cup dry white wine, I use Sauvignon Blanc
• 5 cups chicken broth, low sodium
• ½ cup parmigiano-reggiano, freshly grated
• ¼ cup pecorino romano, freshly grated
• 1 tablespoon butter
• ¼ cup mascarpone
• 1½ tablespoons fresh basil, roughly chopped
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

How To Make Tomato Risotto Recipe?

1. Prepare the Broth: Heat the chicken broth in a saucepan, boil, then reduce to a simmer. Keep a ladle ready for use.
2. Cook the Aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onions and sauté for about 6 minutes until softened. Stir in minced garlic and cook for an additional 2 minutes. Season generously with kosher salt.
3. Incorporate Tomato Paste and Rice: Add tomato paste to the pot, stirring constantly for 2 minutes. Mix in the arborio rice and stir until some grains appear translucent, about 3-4 minutes.
4. Add Tomatoes and Deglaze: Stir in the diced tomatoes and thyme, cooking until the tomatoes break into the rice. Add white wine and stir until the liquid reduces by half.
5. Cook the Risotto: Add one ladle of the simmering chicken broth to the rice, stirring continuously until the liquid is absorbed. Repeat this process, one ladle at a time, for about 30 minutes or until the risotto reaches a creamy consistency with firm grains.
6. Finish with Cheese and Creaminess: Stir in freshly grated Parmigiano-Reggiano, Pecorino Romano, mascarpone, and butter until fully combined. Add the chopped basil and season with freshly cracked black pepper. Adjust salt and pepper to taste.
7. Serve: Serve immediately in low bowls, garnished with additional Parmesan cheese, if desired.

Recipe Tips:

• Use Warm Broth: Always keep the broth warm while cooking. Adding cold broth will slow down the cooking and affect the texture.
• Stir Constantly: Stir the risotto frequently to release the starch from the rice, which creates a creamy texture.
• Don’t Rush the Rice: Let each ladle of broth absorb completely before adding the next. This step is crucial for perfect risotto.
• Taste as You Go: Regularly taste the risotto to ensure the rice is cooked al dente and the seasoning is just right.
• Finish with Cheese Off Heat: Add the cheese, butter, and mascarpone at the end, off the heat, to ensure a smooth and creamy consistency.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the tomato risotto to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 2 days.
• Reheat: Transfer the risotto to a saucepan, add a splash of broth or water, and stir over low heat until warm and creamy.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 1090mg
• Potassium: 240mg
• Total Carbohydrate: 47g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 11g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Tomato Salsa Recipe
• Gordon Ramsay Tomato Butter Sauce Recipe
• Gordon Ramsay Tomato Chutney Recipe