Description
Gordon Ramsay’s Mushroom Risotto is a creamy, comforting Italian classic made with Arborio rice, sautéed mushrooms, garlic, and Parmesan cheese. This recipe yields a rich and satisfying dish, perfect as a main course or a side, showcasing the perfect balance of creamy texture and earthy mushroom flavor achieved through slow cooking and constant stirring.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice (do not rinse)
- 3½ to 4 cups warm vegetable or chicken stock
- ½ cup dry white wine (optional but traditional)
- Salt and black pepper (to taste)
Mushroom Mixture
- 2 cups mushrooms (sliced)
- 2 tbsp unsalted butter
Flavorings
- 1 small onion or shallot (finely chopped)
- 2 cloves garlic (minced)
Finishing Ingredients
- 2 tbsp unsalted butter (additional, for finishing)
- ½ cup grated Parmesan cheese
Instructions
- Heat Stock: Warm the vegetable or chicken stock in a saucepan over low heat and keep it hot throughout the cooking process to ensure the rice cooks evenly and absorbs the flavors.
- Sauté Mushrooms: In a separate pan, melt 2 tablespoons of unsalted butter over medium heat and sauté the sliced mushrooms until they turn golden brown. Remove from heat and set aside.
- Cook Onion: Using the same pan, add the finely chopped onion or shallot and cook over medium heat until it becomes soft and translucent, which should take about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook briefly for about 30 seconds until fragrant, taking care not to burn it.
- Toast Rice: Add the Arborio rice to the pan with the onion and garlic, stirring constantly to lightly toast the rice grains for 1-2 minutes, which helps to develop flavor and texture.
- Deglaze with Wine: Pour in the dry white wine, if using, and stir until it is mostly absorbed by the rice, adding a subtle acidity and depth to the dish.
- Add Stock Gradually: Begin adding the warm stock one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next. This gradual absorption releases the rice’s starch, creating a creamy texture.
- Cook Rice: Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite (al dente) and the overall consistency is creamy and smooth.
- Incorporate Mushrooms: Stir the sautéed mushrooms back into the risotto for an even distribution of flavor and texture.
- Finish Risotto: Remove the pan from heat and stir in the remaining butter and grated Parmesan cheese until melted and well combined. Season with salt and black pepper to taste, then serve immediately.
Notes
- Using warm stock is important to maintain the cooking temperature and ensure the rice cooks evenly.
- Constant stirring helps release rice starches, resulting in a creamy risotto texture.
- Do not rinse Arborio rice before cooking as rinsing removes the starch necessary for creaminess.
- For a richer flavor, you can substitute chicken stock or add a splash of cream at the end, though traditional risotto relies on butter and Parmesan for creaminess.
- Serve immediately as risotto tends to thicken upon standing.
- White wine is optional but adds a classic depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Mushroom Risotto, Gordon Ramsay, Italian risotto, creamy risotto, Arborio rice recipe, easy mushroom recipe
