Gordon Ramsay Creamy Mushroom Risotto Recipe
The Gordon Ramsay Creamy Mushroom Risotto Recipe is rich, soft and full of comfort.
Ingredients
- 1.5 cups arborio rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion finely chopped
- 3 garlic cloves minced
- 10 oz mushrooms sliced
- 4 cups warm vegetable stock
- 1 cup warm chicken stock
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped
- 1/2 cup white wine
Instructions
Heat stock
- Warm both stocks in a pot. Keep them hot on low heat.
Heat pan
- Heat olive oil and butter in a large pan.
Cook onion
- Add onion. Cook until soft and clear.
Add garlic
- Add garlic. Cook for one minute.
Cook mushrooms
- Add mushrooms. Cook until golden and soft.
Add rice
- Add arborio rice. Stir well to coat.
Pour wine
- Add white wine. Stir until absorbed.
Add stock
- Add one ladle of warm stock.
Stir
- Stir gently until liquid absorbs.
Repeat
- Keep adding stock slowly and stirring.
Cook rice
- Cook for about 20 minutes until creamy.
Season
- Add salt and black pepper.
Add cheese
- Stir in Parmesan cheese gently.
Rest
- Turn off heat. Let rest two minutes.
Garnish
- Top with parsley and serve warm.
Notes
- Use warm stock always.
- Stir gently, not fast.
- Do not rinse rice.
- Add butter for extra creaminess.
- Use mixed mushrooms for flavor.
- Add spinach for color.
- Use vegan cheese for dairy-free.