Gordon Ramsay Fresh Pea Mint Risotto Copycat Food

GORDON RAMSAY FRESH PEA & MINT RISOTTO COPYCAT

Steps:

• Combine the mint leaves and olive oil in a saucepan. Over very low heat, warm the olive oil until the oil is greenish in color should take approx 15-20 min.Puree oil in a blender, mortar and pestle, food processor or nutribullet and pass through a fine sieve or cheese cloth.Set aside to drizzle on the risotto before you serve.
• Add 1 tbsp of the olive oil to a large skillet or frying pan and bring to medium heat, add onions and cook until translucent (about 2-3 minutes). Add Arborio rice, stir to coat rice with oil.
• Add about half of the vegetable stock and bring to a simmer. As the rice absorbs the stock continue adding stock gradually. Stir constantly.*Preferably, your vegetable stock is in a sauce pan and warmed for best results and a shorter cooking time.
• Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
• When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the fresh peas and most of the Parmesan cheese reserving some for topping the risotto.
• Serve immediately topped with grated Parmesan and mint oil or see alternate instructions for mint addition during the cooking process.

PEA RISOTTO

Steps:

• Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
• Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
• Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

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.