Gordon Ramsay Mushroom Risotto Recipe
Gordon Ramsay Mushroom Risotto Recipe delivers creamy arborio rice, buttery mushrooms, parmesan cheese, and rich Italian flavor.
Equipment
- Large skillet or sauté pan
- Medium saucepan
- Wooden spoon
- Ladle
- Sharp knife
- Cutting board
- Cheese grater
- Measuring Cups and Spoons
- Small bowl for herbs
Ingredients
For the Risotto
- 1 1/2 cups arborio rice
- 8 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 1 medium onion finely diced
- 4 garlic cloves minced
- 16 ounces mushrooms sliced
- 1/2 cup dry white wine
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
Optional Garnishes
- Extra parmesan cheese
- Fresh parsley
- Cracked black pepper
- Truffle oil drizzle
Instructions
Step 1: Warm the Broth
- Pour the broth into a medium saucepan and keep it warm over low heat.
- Warm broth helps the risotto cook evenly and keeps the texture smooth.
Step 2: Cook the Mushrooms
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the sliced mushrooms and cook until golden brown and tender, about 8 to 10 minutes.
- Season lightly with salt and pepper.
- Remove half the mushrooms and set aside for topping later.
Step 3: Sauté the Onion and Garlic
- Reduce the heat to medium.
- Add diced onion to the skillet and cook until soft and translucent, about 4 minutes.
- Stir in the garlic and thyme and cook for another minute until fragrant.
Step 4: Toast the Rice
- Add arborio rice to the skillet.
- Stir continuously for 1 to 2 minutes until the rice becomes lightly translucent around the edges.
- This step adds flavor and helps the rice cook properly.
Step 5: Add the Wine
- Pour in the white wine and stir until mostly absorbed.
- The wine adds brightness and depth that balances the creamy richness.
Step 6: Slowly Add the Broth
- Begin adding warm broth one ladle at a time.
- Stir frequently and allow the liquid to absorb before adding more.
- Continue this process for about 20 to 25 minutes.
- The rice should become creamy and tender with a slight bite in the center.
Step 7: Finish the Risotto
- Stir in the remaining butter and grated parmesan cheese.
- Taste and adjust seasoning with salt and black pepper.
- The risotto should look creamy and silky, not thick or dry.
Step 8: Serve
- Spoon the risotto into bowls and top with reserved mushrooms, fresh parsley, extra parmesan cheese, and cracked black pepper.
- Serve immediately while hot and creamy.