Go Back
Gordon Ramsay Mushroom Risotto Recipe

Gordon Ramsay Mushroom Risotto Recipe

Do you want to cook like a star? You should try the Gordon Ramsay Mushroom Risotto Recipe today. It is very creamy and rich. You will love every single bite. This Gordon Ramsay Mushroom Risotto Recipe is perfect for dinner. It is great for a fancy party too.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 420 kcal

Equipment

  • Large frying pan
  • Medium saucepan
  • Wooden Spoon
  • Sharp chef knife
  • Measuring cups
  • Fine grater

Ingredients
  

  • 2 cups ARBORIO RICE
  • 1 lb MIXED MUSHROOMS
  • 5 cups VEGETABLE STOCK
  • 2 small SHALLOTS
  • 3 cloves GARLIC
  • 1/2 cup WHITE WINE
  • 3 tbsp UNSALTED BUTTER
  • 1/2 cup PARMESAN CHEESE
  • 2 tbsp OLIVE OIL
  • 1/4 cup FRESH PARSLEY

Instructions
 

Step 1:

  • Clean and slice all your fresh mushrooms. Chop the shallots and the garlic finely. Heat your stock in a small saucepan. Keep it on a very low simmer.

Step 2:

  • Place the frying pan on medium heat. Add a splash of olive oil now. Let the oil get quite hot. Do not let it smoke yet.

Step 3:

  • Toss the sliced mushrooms into the pan. Fry them until they turn golden brown. Remove them and set them aside. This keeps them very firm and tasty.

Step 4:

  • Add more oil to the same pan. Stir in the shallots and the garlic. Cook them until they are very soft. Do not let them turn brown.

Step 5:

  • Pour the Arborio rice into the pan. Stir it for two minutes total. The edges should look a bit clear. This toasts the rice for better flavor.

Step 6:

  • Pour in the dry white wine now. Stir it until the liquid disappears. The rice will absorb the wine quickly. This adds a lovely bright note.

Step 7:

  • Add one ladle of the hot stock. Stir the rice slowly and constantly. Wait for the liquid to soak in. This releases the starch from rice.

Step 8:

  • Continue adding stock one ladle at a time. Keep stirring the rice very gently. Do this for about twenty minutes. The rice should be soft but firm.

Step 9:

  • Stir the cooked mushrooms back into rice. Add the cold butter and Parmesan cheese. Turn off the heat right away. This creates a very creamy sauce.

Step 10:

  • Season with salt and black pepper. Stir in the fresh chopped parsley. Let it sit for one minute. Serve it while it is very hot.

Notes

  • Always use hot stock for the rice.
  • Stir the rice gently to release starch.
  • Do not wash the rice before cooking.
  • Use a wide pan for even cooking.
  • Add the butter at the very end.
  • Keep the heat at a medium level.
  • Toast the rice until it smells nutty.
  • Use fresh herbs for the best scent.
  • Slice mushrooms into even and small pieces.
  • Taste the rice often for perfect texture.
Keyword Gordon Ramsay Mushroom Risotto Recipe