Gordon Ramsay Mushroom Risotto Recipe

Introduction

Gordon Ramsay’s Mushroom Risotto is a creamy, comforting dish that’s perfect for any occasion. This classic Italian recipe combines rich mushrooms with tender Arborio rice, resulting in a flavorful and satisfying meal.

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. Step 1: Heat the stock in a saucepan and keep it warm over low heat.
2. Step 2: In a separate pan, sauté the sliced mushrooms in butter until they are golden brown, then set them aside.
3. Step 3: Using the same pan, cook the finely chopped onion or shallot until soft and translucent.
4. Step 4: Add the minced garlic to the pan and cook briefly until fragrant, about 30 seconds.
5. Step 5: Stir in the Arborio rice and toast it lightly for 1-2 minutes, ensuring each grain is coated.
6. Step 6: Pour in the dry white wine, if using, and stir until it has mostly evaporated.
7. Step 7: Add a ladle of warm stock to the rice, stirring constantly until the liquid is mostly absorbed.
8. Step 8: Continue adding stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more, until the rice is tender and creamy. This should take about 18-20 minutes.
9. Step 9: Stir the cooked mushrooms back into the risotto.
10. Step 10: Remove the pan from heat and finish by stirring in the butter and grated Parmesan cheese. Season with salt and black pepper to taste, then serve immediately.

Tips & Variations

• Use homemade or high-quality stock for the best flavor.
• For a vegan version, substitute butter with olive oil and use a plant-based Parmesan alternative.
• Try adding fresh herbs like thyme or parsley for extra aroma.
• If you prefer a richer risotto, stir in a splash of cream at the end.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan with a splash of stock or water to loosen the texture, stirring frequently until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for risotto?

Arborio rice is ideal for risotto because of its high starch content, which gives the dish its creamy texture. Other short-grain rice varieties like Carnaroli or Vialone Nano also work well, but long-grain rice is not recommended.

Is it necessary to stir the risotto constantly?

Frequent stirring helps release the rice’s starch, creating a creamy consistency. You don’t need to stir nonstop, but regular stirring as you add the stock is important for the best texture.

Gordon Ramsay Mushroom Risotto Recipe

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Gordon Ramsay’s Mushroom Risotto is a creamy, savory Italian classic made with Arborio rice, sautéed mushrooms, and Parmesan cheese. This recipe highlights a rich texture achieved by slowly adding warm stock to the rice while stirring continuously to release starch, resulting in a perfectly balanced and flavorful dish ideal for comforting meals or elegant dinners.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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: Pour the vegetable or chicken stock into a saucepan and heat it on low, keeping it warm throughout the cooking process to ensure gentle absorption by the rice.
2. Sauté mushrooms: In a large pan, melt 1 tablespoon of unsalted butter over medium heat and add the sliced mushrooms. Cook until golden and tender, then remove from the pan and set aside to preserve their texture and flavor.
3. Cook onion: In the same pan, add the finely chopped onion or shallot and sauté until soft and translucent, which helps to build the foundation of flavor for the risotto.
4. Add garlic: Stir in the minced garlic and cook for about 1 minute to release its aroma without letting it brown and become bitter.
5. Toast rice: Add the Arborio rice to the pan and stir continuously for 1-2 minutes, allowing the grains to become lightly toasted. This step helps the rice maintain its structure during cooking.
6. Deglaze with wine: Pour in the dry white wine if using, and stir until it has mostly evaporated, enhancing the risotto’s depth of flavor.
7. Add stock gradually: Begin adding the warm stock one ladle at a time, stirring constantly. Allow each ladleful to absorb completely before adding the next. This gradual process releases the rice’s starch, creating a creamy consistency.
8. Cook until creamy: Continue adding stock and stirring until the rice is tender yet still has a slight bite (al dente) and the mixture is rich and creamy, approximately 18-20 minutes in total.
9. Combine mushrooms: Return the sautéed mushrooms to the pan and mix them gently through the risotto to incorporate their flavor evenly.
10. Finish with butter and cheese: Remove the pan from heat and stir in the remaining tablespoon of unsalted butter and the grated Parmesan cheese for a luscious finish. Season with salt and black pepper to taste, then serve immediately.

Notes

• Use warm stock to ensure even cooking and avoid cooling the rice with cold liquid additions.
• Constant stirring helps create the risotto’s signature creamy texture by releasing the rice’s starch.
• The white wine is optional but recommended for traditional flavor complexity.
• Do not rinse Arborio rice as it removes the starch needed for creaminess.
• Serve immediately as risotto thickens and loses texture when left to sit.

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