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Gordon Ramsay Mushroom Risotto Recipe

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★★★★★

4.9 from 134 reviews

Gordon Ramsay’s Mushroom Risotto is a creamy, flavorful Italian classic made with Arborio rice, sautéed mushrooms, Parmesan cheese, and a rich vegetable or chicken stock. This comforting dish is perfect as a main or side and showcases the perfect technique to achieve a creamy texture through slow addition of warm stock and constant stirring.

Ingredients

Scale

Main Ingredients

  • 1 cup Arborio rice (do not rinse)
  • 3½ to 4 cups warm vegetable or chicken stock
  • 2 cups mushrooms, sliced
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • ½ cup grated Parmesan cheese
  • ½ cup dry white wine (optional but traditional)
  • Salt and black pepper, to taste

Instructions

  1. Heat stock: Place the vegetable or chicken stock in a saucepan over medium heat and keep it warm throughout the cooking process to ensure the rice absorbs liquid evenly.
  2. Sauté mushrooms: In a separate pan, melt 1 tablespoon of butter and sauté the sliced mushrooms until they are golden brown. Remove the mushrooms and set aside.
  3. Cook onion: In the same pan used for mushrooms, add the remaining butter and gently cook the finely chopped onion or shallot over medium heat until soft and translucent without browning.
  4. Add garlic: Add the minced garlic to the softened onions and cook for about 30 seconds to release aromas, being careful not to burn it.
  5. Toast rice: Stir in the Arborio rice, mixing well to coat it with the butter and onion mixture, and toast the rice lightly for about 1-2 minutes until it becomes slightly translucent around the edges.
  6. Deglaze with wine: Pour in the dry white wine, if using, and stir until the liquid is mostly absorbed, adding depth to the flavor.
  7. Add stock gradually: Begin adding the warm stock one ladle at a time, stirring constantly to release the rice’s starch, which creates the creamy texture. Allow each ladle of stock to be absorbed before adding the next.
  8. Cook rice: Continue the process of adding stock and stirring until the rice is tender but still has a slight bite (al dente) and the risotto has a creamy consistency. This usually takes about 18-20 minutes.
  9. Combine mushrooms: Stir the sautéed mushrooms back into the risotto so the flavors meld together.
  10. Finish risotto: Remove the pan from the heat and stir in the remaining butter and grated Parmesan cheese for a rich, silky finish. Season with salt and freshly ground black pepper to taste before serving.

Notes

  • Do not rinse Arborio rice as it removes the starch needed for creaminess.
  • Keep stock warm to ensure even cooking and prevent the rice temperature from dropping.
  • Constant stirring helps release starch and prevents the rice from sticking or burning.
  • The addition of white wine is optional but adds traditional depth to the flavor.
  • This dish is best served immediately to enjoy its creamy texture.
  • You can substitute mushrooms with other vegetables or add cooked chicken for variations.

Keywords: Mushroom risotto, Gordon Ramsay risotto, Italian risotto recipe, creamy risotto, Arborio rice recipe, easy mushroom dish

Find it online: https://dylangranv.com/gordon-ramsay-mushroom-risotto-recipe/