Gordon Ramsay’s Mushroom Risotto

YOU CAN make Gordon Ramsay’s legendary Mushroom Risotto with budget ingredients available at any Walmart! You don’t have to break the bank to make this iconic dish! In this video, I’m going to show you EXACTLY how to make an incredible Mushroom Risotto from scratch using budget ingredients available at Walmart!

Download the full recipe document here:

Gordon Ramsay’s Mushroom Risotto Recipe Document

Risotto recipe:

Ingredients:

2-3 tbsp (30-45 ml) olive oil

½ yellow or white onion, minced or grated

1 cup (180 grams) risotto rice (Arborio, Carnaroli, or Vialone Nano)

¾ cup (175 ml), dry white wine (Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay) 

3.5 cups (830 ml) chicken stock or vegetable stock

¼ cup (20 grams) Parmesan

3 tbsp (42 grams) butter

Chives or parsley, for garnish

Cooked mushrooms, some reserved for garnish (page 2)

Salt, to taste

Directions:

1. Heat olive oil in a large pan over medium heat. 
2. Add onion and saute until translucent 
3. Add rice and saute until rice is semi-translucent, with maybe just a splotch of white in the middle
4. Add wine and reduce until almost nothing
5. Add stock/broth a ladleful at a time, reducing almost completely before adding another ladleful
6. When you add the last ladle of stock/broth, reduce slightly until the consistency of the risotto is like that of a wave. The risotto shouldn’t be watery, but the consistency should be slightly soupier than you plan to serve it because it will continue to cook. 
7. Remove from heat and cover for 60-90 seconds. 
8. Add Parmesan and butter and gently whip into the rice until totally emulsified. Then adjust the seasoning with extra salt. 
9. Fold in mushrooms, reserving some for garnish. 
10. Garnish each plate with reserved mushrooms and minced chives or parsley. 

Mushrooms:

Ingredients:

1 tbsp (15 ml) olive oil

8 oz. (225 grams) mushrooms (White Button, Baby Bella (Cremini), or Portabella), roughly chopped

2 smashed garlic cloves

1-2 sprigs of thyme

1 tbsp (14 grams) butter

Salt, to taste

Directions:

Heat oil in a medium pan over medium to medium-high heat. Add mushrooms and a pinch of salt. Saute until the mushrooms have given up their liquid. 2-3 minutes before the mushrooms are done add the butter, thyme, and smashed garlic cloves. Continue to cook until the butter has totally coated the mushrooms and infused with the thyme and garlic. Adjust seasoning with extra salt. Remove thyme and garlic and set mushrooms aside.

Amazon ingredient affiliate links:

Rice Select Arborio rice: https://geni.us/qA3MX

Knorr granulated chicken stock: https://geni.us/MU4y

Better Than Bouillon: https://geni.us/KUPuB0a

CA Olive Ranch Global Blend: https://geni.us/XsLmAOh

Diamond Brand Kosher Salt: https://geni.us/PiO2h

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com