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Gordon Ramsay Mushroom Risotto Recipe

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★★★★

3.8 from 90 reviews

Gordon Ramsay’s Mushroom Risotto is a creamy, flavorful Italian classic made with Arborio rice, sautéed mushrooms, and Parmesan cheese. This comforting dish is perfectly cooked by slowly absorbing warm stock to achieve a rich and velvety texture, ideal for an elegant dinner or cozy meal.

Ingredients

Scale

Rice and Stock

  • 1 cup Arborio rice (do not rinse)
  • 3½ to 4 cups warm vegetable or chicken stock

Mushrooms and Aromatics

  • 2 cups mushrooms, sliced
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced

Other Ingredients

  • 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: Warm the vegetable or chicken stock in a saucepan and keep it at a gentle simmer throughout the cooking process to ensure the rice absorbs warm liquid.
  2. Sauté mushrooms: In a separate pan, melt 1 tablespoon of butter over medium heat, then add the sliced mushrooms. Cook until they turn golden brown, then remove from heat and set aside.
  3. Cook onion: Using the same pan, add the remaining butter and cook the finely chopped onion or shallot over medium heat until softened and translucent, about 3-4 minutes.
  4. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
  5. Toast rice: Add the Arborio rice to the pan with the onions and garlic. Stir constantly for a few minutes to coat the rice in butter and lightly toast it, which helps develop flavor.
  6. Deglaze with wine: Pour in the dry white wine (if using) and stir until it is mostly absorbed by the rice.
  7. Add stock gradually: Begin adding the warm stock one ladle at a time, stirring constantly. Allow the rice to fully absorb the liquid before adding the next ladle. This slow absorption is key to achieving a creamy risotto texture.
  8. Cook until tender: Continue adding stock and stirring for about 18-20 minutes until the rice is tender but still has a slight bite (al dente) and the mixture is creamy.
  9. Stir in mushrooms: Gently fold the sautéed mushrooms into the risotto, mixing evenly.
  10. Finish and serve: Remove from heat, then stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste. Serve immediately for best texture and flavor.

Notes

  • Use warm stock to ensure even cooking and creamy texture.
  • Do not rinse Arborio rice to preserve its starch content, essential for creaminess.
  • White wine is optional but adds a traditional depth of flavor.
  • Stirring constantly prevents the rice from sticking and promotes starch release.
  • Risotto is best served fresh; it can become gummy if reheated.

Keywords: mushroom risotto, Gordon Ramsay recipe, creamy risotto, Italian main course, Arborio rice recipe, easy risotto

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