Gordon Ramsay Mushroom Risotto Recipe
Creamy, rich, and full of flavor, this Gordon Ramsay mushroom risotto recipe uses parmesan, mushrooms, garlic, and white wine.
Equipment
- Large deep skillet or heavy-bottom pan
- Medium saucepan for warming stock
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Cheese grater
Ingredients
- 1 ½ cups Arborio rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion finely diced
- 3 garlic cloves minced
- 10 ounces mushrooms sliced
- ½ cup dry white wine
- 5 cups chicken stock or vegetable stock warmed
- ¾ cup freshly grated parmesan cheese
- 2 tablespoons heavy cream optional
- 1 teaspoon fresh thyme
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Best Mushrooms for Risotto
- You can use several kinds of mushrooms in this recipe depending on the flavor you want.
- Cremini mushrooms give rich earthy flavor.
- Button mushrooms are mild and affordable.
- Shiitake mushrooms add deeper umami flavor.
- Portobello mushrooms create a meatier texture.
- Wild mushrooms make the dish feel extra luxurious.
Instructions
Step 1: Warm the Stock
- Pour the stock into a saucepan and keep it warm over low heat. Warm stock helps the rice cook evenly and keeps the risotto creamy.
Step 2: Cook the Mushrooms
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced mushrooms and cook for about 6 to 8 minutes until golden brown.
- Do not overcrowd the pan. Mushrooms release moisture first, then begin to caramelize beautifully. This step creates the deep savory flavor that makes the entire dish so delicious.
- Season lightly with salt and pepper, then remove half the mushrooms for garnish later.
Step 3: Cook Onion and Garlic
- Add the diced onion to the same pan and cook for about 3 minutes until soft and translucent. Stir in the garlic and thyme.
- At this point, your kitchen will smell absolutely incredible.
Step 4: Toast the Rice
- Add Arborio rice directly into the pan. Stir for 1 to 2 minutes so the rice becomes lightly toasted and coated in oil and butter.
- This small step adds a subtle nutty flavor and helps the grains keep their texture.
Step 5: Add White Wine
- Pour in the white wine and stir continuously until mostly absorbed.
- The wine adds brightness and balances the richness of the butter and cheese.
Step 6: Slowly Add Stock
- Begin adding warm stock one ladle at a time.
- Stir gently and allow the liquid to absorb before adding more stock. Continue this process for about 20 to 25 minutes.
- This is where patience matters most. The rice slowly releases starch while cooking, creating the creamy texture risotto is known for.
- The risotto is ready when the rice feels creamy but still slightly firm in the center.
Step 7: Finish the Risotto
- Turn off the heat and stir in the remaining butter, parmesan cheese, and heavy cream if using.
- Taste and adjust seasoning with salt and black pepper.
- The final texture should look silky and slightly loose because risotto thickens quickly as it sits.
Step 8: Garnish and Serve
- Top with the reserved mushrooms, extra parmesan, and fresh parsley.
- Serve immediately while hot and creamy.