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Gordon Ramsay Mushroom Risotto Recipe

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★★★★★

4.7 from 102 reviews

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.

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: 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

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