Gordon Ramsay's Ultimate Cooker Course: Tomato Rissoto

Hey Everyone,

    For the next segment of the Cookery Course I will be cooking the Tomato Rissoto. "The secret to making a good risotto is to add your hot stock gradually, stirring to make sure it has all been absorbed..."

 Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serving 2 as Starter
INGREDIENTS

2-3 tbsp Olive Oil
200g Risotto Rice a nice substitute to rice could be barely that you cooked before!
500ml Chicken or Vegetable Stock
50g Unsalted Butter
250g Cherry Tomatoes, halved
100g Mascarpone Cheese
25g Parmesan cheese, grated
Sea salt and freshly ground black pepper

Method

1. Heat the oil in a large frying pan, add the ruce 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 is absorbed and the rice is cooked, but still al dente. (This will take about 15-18 minutes).
2. meanwhile, heat the butter in a small saucepa, add the tomatoes and gently cook for about 10 minutes untill soft. Pass through a mouli or a coarse sieve; alternatively , mash with a potato masher.
3. When the rice is cooked, fold in the mascarpone, parmesan and the tomoato mixture, adjust the seasoning and serve.

Good Eats Guys,

S