Go Back
Gordon Ramsay Mushroom Risotto Recipe

Gordon Ramsay Mushroom Risotto

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1.5 cups Arborio rice Do not rinse
  • 1 lb Mixed mushrooms Sliced (cremini, shiitake, or portobello)
  • 4 cups Chicken or beef stock Kept warm on the stove
  • 1/2 cup Dry white wine Such as Sauvignon Blanc or Pinot Grigio
  • 2 Shallots Finely diced
  • 2 cloves Garlic Minced
  • 3 tbsp Unsalted butter Divided
  • 2 tbsp Olive oil Extra virgin
  • 1/2 cup Parmesan cheese Freshly grated
  • 1 tbsp Fresh parsley Chopped
  • 1 tbsp Fresh thyme Chopped
  • 1/2 tsp Salt To taste
  • 1/2 tsp Black pepper Freshly ground

Instructions
 

  • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the sliced mushrooms and sauté until golden brown. Remove the mushrooms from the pan and set them aside.
  • In the same pan, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the finely diced shallots and minced garlic, cooking for 2 to 3 minutes until soft and translucent.
  • Stir in the Arborio rice. Toast the grains for 1 to 2 minutes, stirring constantly, until the edges of the rice appear slightly translucent.
  • Pour in the dry white wine to deglaze the pan. Stir continuously until the wine is fully absorbed by the rice.
  • Reduce the heat to medium-low. Add the warm stock one ladle at a time, stirring frequently.
  • Continue the process of adding stock and stirring for 18 to 20 minutes, until the rice is tender but retains a slight bite (al dente) in the center.
  • Remove the pan from the heat. Vigorously stir in the grated Parmesan cheese, the final 1 tablespoon of butter, and the cooked mushrooms until the risotto becomes thick and creamy.
  • Garnish with chopped fresh parsley and thyme. Season with salt and black pepper to taste, and serve immediately.