Gordon Ramsay Mushroom Risotto Recipe
Gordon Ramsay’s Mushroom Risotto is a creamy, slow-cooked rice dish layered with earthy mushrooms and rich umami flavor. Made by gradually adding warm stock and finished with butter and Parmesan, it delivers a comforting yet elegant restaurant-style meal.
Equipment
- Wide saucepan or sauté pan
- Wooden Spoon or Spatula
- Ladle
- Cutting Board
- Knife
Ingredients
- 1 cup Arborio rice (do not rinse)
- 3½ to 4 cups warm vegetable or chicken stock
- 2 cups mushrooms sliced
- 1 small onion or shallot finely chopped
- 2 cloves garlic minced
- 2 tbsp unsalted butter
- ½ cup grated Parmesan cheese
- ½ cup dry white wine (optional but traditional)
- Salt and black pepper to taste
Instructions
- Heat stock in a saucepan and keep warm
- Sauté mushrooms in butter until golden, set aside
- In the same pan, cook onion until soft
- Add garlic and cook briefly
- Stir in Arborio rice and toast lightly
- Add warm stock one ladle at a time, stirring constantly
- Let liquid absorb before adding more stock
- Continue until rice is tender and creamy
- Stir in cooked mushrooms
- Remove from heat and finish with butter and Parmesan
Notes
Cook mushrooms separately to prevent excess moisture from interfering with rice starch development.
Stir the rice for 1–2 minutes until the edges look translucent but the center remains opaque.
Allow the wine to fully absorb and cook off the alcohol before adding stock.