Gordon Ramsay Mushroom Risotto (Printer-Friendly)

Rich and creamy mushroom risotto with Arborio rice, Parmesan, and garlic, cooked slowly for perfect texture.

# The Ingredients You'll Need:

→ Risotto Base

01 - 1 cup Arborio rice, do not rinse
02 - 3.5 to 4 cups warm vegetable or chicken stock
03 - 0.5 cup dry white wine (optional)
04 - Salt and black pepper to taste

→ Mushroom Mixture

05 - 2 cups sliced mushrooms
06 - 2 tbsp unsalted butter

→ Flavorings

07 - 1 small onion or shallot, finely chopped
08 - 2 cloves garlic, minced

→ Finishing Ingredients

09 - 2 tbsp unsalted butter
10 - 0.5 cup grated Parmesan cheese

# Step-by-Step Instructions:

01 - Heat vegetable or chicken stock in a saucepan over low heat and keep hot throughout cooking to ensure even rice cooking and flavor absorption.
02 - Melt 2 tablespoons unsalted butter in a pan over medium heat, then sauté sliced mushrooms until golden brown. Remove and set aside.
03 - In the same pan, cook finely chopped onion or shallot over medium heat until soft and translucent, about 3-4 minutes.
04 - Stir in minced garlic and cook for 30 seconds until fragrant, avoiding burning.
05 - Add Arborio rice to the pan with onion and garlic, stirring constantly to lightly toast for 1-2 minutes to develop flavor and texture.
06 - Pour in dry white wine, if using, and stir until mostly absorbed to add subtle acidity and depth.
07 - Add warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more, releasing rice starch for creaminess.
08 - Continue adding stock and stirring for 18-20 minutes until rice is tender with a slight bite and creamy consistency is achieved.
09 - Stir sautéed mushrooms back into the rice for even flavor distribution.
10 - Remove from heat and stir in remaining butter and Parmesan cheese until melted. Season with salt and pepper, then serve immediately.

# Extra Tips:

01 - Use warm stock to maintain cooking temperature and promote even rice cooking.
02 - Constant stirring releases rice starches for creamy texture.
03 - Do not rinse Arborio rice before cooking to retain necessary starch.
04 - For richer flavor, chicken stock or a splash of cream may be added, though traditional risotto relies on butter and Parmesan.
05 - Serve immediately as risotto thickens upon standing.
06 - White wine is optional but adds classic depth.

Back