Gordon Ramsay Mushroom Risotto Recipe

This Gordon Ramsay Mushroom Risotto is a rich, creamy, and deeply flavorful dish made with Arborio rice, earthy mushrooms, Parmesan cheese, and a touch of white wine. The slow cooking process releases the starch from the rice, creating a silky, restaurant-quality risotto that is perfect for a cozy dinner or an elegant side dish. Ready in 40 minutes, this dish is simple yet luxurious.

What is Gordon Ramsay’s Mushroom Risotto?

Mushroom risotto is a classic Italian dish made by slowly cooking Arborio rice in broth, stirring frequently to develop a creamy texture. Gordon Ramsay’s version enhances the dish with buttery mushrooms, garlic, fresh herbs, and Parmesan cheese, making it a comforting yet refined meal.

Other Gordon Ramsay Recipes

• Gordon Ramsay Lobster Risotto
• Gordon Ramsay Cast Iron Steak
• Gordon Ramsay Lobster Bisque

Reasons to Try Gordon Ramsay Mushroom Risotto

• Rich, creamy, and perfectly balanced flavors
• Deep umami taste from sautéed mushrooms
• Silky and luxurious texture from slow-cooked Arborio rice
• Easy to make but looks and tastes gourmet
• Pairs well with meats, and seafood, or can be enjoyed on its own

Ingredients Needed to Make Gordon Ramsay Mushroom Risotto

For the Mushroom Risotto

• 1 ½ cups Arborio rice
• 3 cups vegetable or chicken broth (kept warm)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed mushrooms (cremini, shiitake, or button), sliced
• ½ cup dry white wine
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

For Garnish & Serving

• Extra Parmesan cheese for topping
• Fresh parsley for a vibrant touch
• A drizzle of truffle oil (optional, for extra depth)

Instructions to Prepare Gordon Ramsay Mushroom Risotto

Step 1: Sauté the Mushrooms

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium heat.
2. Add the sliced mushrooms and cook for 4-5 minutes until golden brown.
3. Season with salt and pepper, then remove from the pan and set aside.

Step 2: Cook the Aromatics

4. In the same pan, heat the remaining olive oil and butter.
5. Add the onions and cook for 3-4 minutes until soft and translucent.
6. Stir in the garlic and thyme, cooking for 1 minute until fragrant.

Step 3: Toast the Arborio Rice

7. Add the Arborio rice to the pan, stirring constantly for 1-2 minutes to toast the grains.
8. Pour in the white wine and stir until fully absorbed.

Step 4: Gradually Add the Broth

9. Ladle in the warm broth, one scoop at a time, stirring frequently.
10. Allow each addition to be absorbed before adding more stock.
11. Continue this process for about 20 minutes until the rice is tender but slightly al dente.

Step 5: Finish the Risotto

12. Stir in the cooked mushrooms and Parmesan cheese.
13. Adjust seasoning with salt and black pepper.
14. Remove from heat and let rest for 2 minutes.

Step 6: Serve and Garnish

15. Garnish with fresh parsley, extra Parmesan, and a drizzle of truffle oil if desired.
16. Serve hot and enjoy the creamy, flavorful risotto.

What Goes Well With Gordon Ramsay Mushroom Risotto

• Seared Steak or Chicken for a hearty pairing
• Grilled Shrimp or Scallops for a seafood twist
• Roasted Asparagus or Brussels Sprouts for a fresh contrast
• Garlic Bread or Crusty Bread to scoop up the creamy risotto
• A glass of Chardonnay or Pinot Noir for the perfect wine pairing

Key Tips for Making Gordon Ramsay Mushroom Risotto

• Use warm broth – Cold broth will slow the cooking process and affect texture.
• Stir frequently but not constantly – This helps release starch while preventing stickiness.
• Sauté mushrooms separately – This ensures they stay crisp and flavorful.
• Don’t rush the process – Slowly adding broth is key to achieving a creamy risotto.
• Finish with butter and Parmesan – This enhances richness and depth.

Creative Variations of Gordon Ramsay Mushroom Risotto

• Truffle Mushroom Risotto – Add a drizzle of truffle oil before serving.
• Vegan Mushroom Risotto – Use vegetable broth, olive oil instead of butter, and nutritional yeast instead of Parmesan.
• Creamy Garlic Mushroom Risotto – Increase the garlic and add a splash of heavy cream.
• Mushroom and Spinach Risotto – Stir in fresh spinach during the last 2 minutes of cooking.
• Spicy Mushroom Risotto – Add a pinch of red pepper flakes for heat.

Storage Guidelines for Gordon Ramsay Mushroom Risotto

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze for later by storing in portions for up to 2 months (though the texture may change slightly).
• Thaw overnight in the fridge before reheating.

Reheating Tips for Gordon Ramsay Mushroom Risotto

• Stovetop Method: Heat in a pan over low heat, adding a splash of warm broth or water.
• Microwave Method: Heat in 30-second intervals, stirring in between and adding extra butter or cheese if needed.
• Avoid overheating – Risotto thickens as it sits, so reheat gently.

FAQs

Why is my risotto too thick?

Risotto thickens as it cools. Add a splash of warm broth or water while reheating to restore the creamy texture.

Can I make mushroom risotto ahead of time?

Yes! Partially cook the risotto (about 75% done), then cool and store it. Finish cooking with more broth when ready to serve.

What’s the best rice for risotto?

Arborio rice is the best choice due to its high starch content, which creates the signature creamy texture.

Can I make risotto without wine?

Yes! Simply replace the wine with extra broth or a squeeze of lemon juice for acidity.

Final Words

This Gordon Ramsay Mushroom Risotto Recipe is creamy, flavorful, and easy to make at home. With perfectly cooked Arborio rice, buttery mushrooms, and Parmesan cheese, this dish is a gourmet comfort food favorite. Whether served as a main course or side dish, this restaurant-quality risotto is sure to impress. Try it today for an elegant and satisfying meal!

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