Hamdi Saidani This Gordon Ramsay’s Mushroom Risotto Recipe is a creamy and rich recipe, which is made with arborio rice and baby bella mushrooms. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Gordon Ramsay’s Mushroom Risotto Recipe Ingredients
- 160g arborio rice
- 40g shallots, finely diced
- 15ml extra virgin olive oil
- 30g unsalted butter (plus extra if your soul needs it)
- 25g parmesan, shredded or broken into soft chunks
- 60ml white wine
- 960ml warm chicken or veggie stock
- 80g baby bella mushrooms, sliced
- 5g fresh parsley (optional)
- Salt and freshly ground black pepper
How To Make Gordon Ramsay’s Mushroom Risotto Recipe
- Sauté the Aromatics: In a wide, deep pan, heat the olive oil over medium heat. Add the finely diced shallots and cook for 2-3 minutes until they have softened and become translucent.
- Toast the Rice and Mushrooms: Add the arborio rice and sliced mushrooms to the pan. Stir constantly for about 2 minutes, until the rice grains are toasted at the edges and smell nutty.
- Deglaze with Wine: Pour in the white wine and stir continuously until it has almost completely evaporated and the smell of alcohol has cooked off.
- Gradually Add Stock: Reduce the heat to a low simmer. Add the warm stock one ladle at a time, stirring gently but frequently. Wait until each ladle of stock is almost fully absorbed before adding the next. Continue this process for 18–20 minutes.
- Finish with Butter and Parmesan: Once the rice is creamy on the outside but still has a slight bite (al dente) in the center, turn off the heat. Vigorously stir in the butter and parmesan cheese until the risotto is glossy and creamy.
- Rest and Serve: Let the risotto rest off the heat for one minute to finish creaming. Taste and season with salt and pepper if needed. Garnish with fresh parsley (if using) and serve immediately.
Recipe Tips
- How do I get the creamiest risotto? The secret is the constant, gentle stirring and the slow addition of stock. Stirring rubs the rice grains against each other, releasing their starches, which is what creates the signature creamy sauce.
- Why do I need to warm the stock? Adding cold stock to the hot pan will shock the rice, cool everything down, and hinder the starch-release process. Keeping the stock at a gentle simmer in a separate pot ensures the risotto cooks evenly and continuously.
- How do I know when the risotto is done? The perfect risotto is “al dente.” After about 18 minutes, take a bite. The grain should be mostly soft and creamy, but with a tiny, firm bite right in the very center. It should not be mushy or chalky.
- Can I use a different type of mushroom? Absolutely. While baby bella (cremini) mushrooms are a great choice, this recipe is also fantastic with wild mushrooms like porcini, chanterelle, or a mix of several different types for a more complex flavor.
What To Serve With Mushroom Risotto
This rich and creamy risotto is a wonderful main course or a side dish.
- Pan-seared scallops or grilled shrimp
- A simple grilled chicken breast or a pan-fried steak
- A crisp arugula salad with a lemon vinaigrette to cut the richness
- Roasted asparagus or green beans
How To Store & Reheat Mushroom Risotto
Refrigerate: Let the risotto cool completely, then store it in an airtight container in the refrigerator for up to 2 days. It will become very thick and firm once chilled. Reheat: The best way to reheat risotto is in a saucepan over low heat. Add a splash of warm stock or water and stir gently as it heats up to help it regain some of its creamy consistency.
Gordon Ramsay’s Mushroom Risotto Nutrition Facts
- Serving: 1 (of 2)
- Calories: 680kcal
- Protein: 20g
- Fat: 30g
- Carbohydrates: 75g
- Sugar: 6g
- Sodium: 1200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my risotto gummy or gluey?
This usually happens if the rice is overcooked, or if it was stirred too vigorously. The stirring should be gentle but frequent, not a constant, frantic whisking. Overcooking breaks the rice grains down completely, releasing too much starch and creating a paste-like texture.
Can I make risotto ahead of time?
Risotto is famously best when served immediately. However, you can u0022par-cooku0022 it. Follow the recipe until you are about halfway through adding the stock. At this point, spread the risotto on a baking sheet to cool it quickly. When you’re ready to serve, return it to a pot and continue the process of adding warm stock until it’s finished.
Do I have to use white wine?
No, if you prefer not to use alcohol, you can simply deglaze the pan with an extra ladle of warm stock and a small squeeze of fresh lemon juice at the end to add the acidity that the wine would have provided.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Pear and Saffron Chutney Recipe
- Gordon Ramsay’s Tomato Chutney Recipe
- Gordon Ramsay’s Overnight Oats Recipe
Gordon Ramsay’s Mushroom Risotto Recipe
Description
An authentic, creamy, and deeply comforting mushroom risotto made by slowly incorporating warm stock to release the natural starches of the Arborio rice for a perfect al dente finish.
Ingredients
Instructions
- Sauté shallots in olive oil until translucent.
- Stir in the arborio rice and mushrooms and toast for about 2 minutes.
- Deglaze the pan with white wine and stir until it has evaporated.
- On low heat, add the warm stock one ladle at a time, waiting for each addition to be absorbed before adding the next. Stir gently for 18-20 minutes.
- When the rice is creamy and al dente, turn off the heat.
- Stir in the butter and parmesan vigorously.
- Let it rest for 1 minute off the heat, then season and serve immediately.
Notes
- u003cliu003eAlways warm the stock. Keep it on a low simmer next to your risotto pot.u003c/liu003eu003cliu003eAdd stock slowly, one ladle at a time. Let each addition absorb before the next.u003c/liu003eu003cliu003eTest a bite at 18 minutes. The rice should resist u003cemu003ejust slightlyu003c/emu003e at the center.u003c/liu003eu003cliu003eRest it off the heat for 1 minute before serving. It finishes creaming during this final moment.u003c/liu003e
