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Gordon Ramsay Mushroom Risotto Recipe

Gordon Ramsay Mushroom Risotto
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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.

Ingredients

Scale

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

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

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

Step 3: Toast the Arborio Rice

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

Step 4: Gradually Add the Broth

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

Step 5: Finish the Risotto

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

Step 6: Serve and Garnish

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

Find it online: https://gordonramsayeats.com/mushroom-risotto/