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Gordon Ramsay Mushroom Risotto

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A rich and creamy Gordon Ramsay–inspired mushroom risotto made with arborio rice, earthy mushrooms, white wine, and Parmesan for an elegant yet comforting dish.

Ingredients

  • 1 1/2 cups arborio rice
  • 2 cups mushrooms, sliced (cremini or mixed varieties)
  • 1 small shallot or 1/2 small onion, finely diced
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken stock, warmed
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat the stock in a saucepan and keep it warm over low heat.
  2. In a large skillet or saucepan, heat olive oil and 1 tablespoon butter over medium heat.
  3. Sauté the shallot or onion until soft, then add the minced garlic and cook briefly until fragrant.
  4. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
  5. Stir in the arborio rice and toast for 1–2 minutes, stirring constantly.
  6. Pour in the white wine and cook until mostly absorbed.
  7. Add the warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.
  8. Continue this process for 18–20 minutes until the rice is tender with a slight bite in the center.
  9. Remove from heat and stir in the remaining butter, grated Parmesan, and fresh thyme.
  10. Season with salt and black pepper to taste. Garnish with chopped parsley and serve immediately.

Notes

  • Use a mix of mushrooms like cremini and shiitake for deeper flavor.
  • For extra richness, add a small splash of cream at the end.
  • A drizzle of truffle oil adds a luxurious finish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of broth or water to restore creaminess.

Nutrition

Find it online: https://recipesbyliza.com/gordon-ramsay-mushroom-risotto/