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Gordon Ramsay Mushroom Risotto Recipe

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★★★★★

4.7 from 116 reviews

Gordon Ramsay’s Mushroom Risotto is a creamy, flavorful Italian classic made with Arborio rice, sautéed mushrooms, Parmesan cheese, and a touch of white wine. This comforting dish is perfect as a hearty side or a satisfying main course, showcasing the perfect balance of rich textures and earthy flavors.

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

Fats and Flavorings

  • 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 chosen vegetable or chicken stock into a saucepan and warm it over low heat; keep it gently simmering so it stays hot throughout the cooking process.
  2. Sauté Mushrooms: In a separate pan, melt 1 tablespoon of butter over medium heat, then add the sliced mushrooms. Cook them until golden brown, about 5-7 minutes, stirring occasionally. Once cooked, remove mushrooms from the pan and set aside.
  3. Cook Onion: Using the same pan, add remaining butter and sauté the finely chopped onion or shallot on medium heat until softened and translucent, about 3-4 minutes.
  4. Add Garlic: Stir in the minced garlic and cook briefly for about 30 seconds until fragrant, being careful not to burn it.
  5. Toast Rice: Add the Arborio rice to the pan and stir well, cooking for 1-2 minutes to lightly toast the grains; this step enhances the rice’s nutty flavor and helps create the creamy texture.
  6. Add Wine: Pour in the dry white wine if using, and stir until it has mostly evaporated and absorbed into the rice.
  7. Add Stock Gradually: Begin adding the warm stock one ladle at a time. Stir constantly, allowing each addition of liquid to be almost fully absorbed before adding the next ladle. This releases the rice’s starch, essential for creating a creamy risotto.
  8. Cook Until Tender: Continue adding stock and stirring for about 18-20 minutes until the rice is tender yet still has a slight bite (al dente) and the mixture is creamy and smooth.
  9. Incorporate Mushrooms: Once the rice is cooked, gently fold in the sautéed mushrooms, making sure they are evenly distributed throughout the risotto.
  10. Finish the Risotto: Remove the pan from heat and stir in the remaining butter and grated Parmesan cheese, seasoning with salt and freshly ground black pepper to taste. This final step enriches the texture and flavor.
  11. Serve: Spoon the risotto into warm bowls and serve immediately while creamy and hot.

Notes

  • For a richer flavor, use homemade chicken stock if available.
  • Do not rinse the Arborio rice, as the surface starch is needed for creaminess.
  • If you prefer, substitute the butter with olive oil for a lighter result, though butter adds the best richness.
  • Stirring constantly and adding stock gradually is key to achieving the signature creamy texture.
  • For a vegan version, omit butter and Parmesan and use vegan substitutes.
  • White wine is traditional but optional; you can omit or replace it with a splash of lemon juice or additional stock.

Keywords: Mushroom Risotto, Gordon Ramsay, Arborio rice, Italian recipe, creamy risotto, easy risotto, mushroom recipe

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