Gordon Ramsay's Mushroom Risotto
Gordon Ramsay's mushroom risotto made with budget Walmart ingredients. Arborio rice slowly cooked with white wine and chicken broth, finished with Parmesan and butter off the heat using the Italian mantecare technique, then folded with sauteed mushrooms infused with thyme and garlic.
Servings 4 servings
Calories 475kcal
Equipment
- 1 Induction Burner Or any stovetop
- 1 Nonstick Pan Medium, for mushrooms
- 1 Saute Pan Large, for risotto
- 1 Sauce Pan For warming broth
- 1 Ladle
Ingredients
Mushrooms
Risotto
- 2-3 tablespoon olive oil
- ½ yellow or white onion
- 1 cup risotto rice
- ¾ cup dry white wine
- 3 ½ cups chicken stock or vegetable stock
- ¼ cup Parmesan
- 3 tablespoon butter
- chives or parsley
- salt
Instructions
Mushrooms
- Heat olive 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 coated the mushrooms and infused with the thyme and garlic.
- Adjust seasoning with salt. Remove thyme and garlic and set mushrooms aside.
Risotto Base
- Heat olive oil in a large pan over medium heat. Add onion and saute until translucent.
- Add rice and saute until the rice is semi-translucent, with maybe just a splotch of white in the middle.
- Add wine and reduce until almost nothing.
Cook the Risotto
- Add stock a ladleful at a time, reducing almost completely before adding another ladleful.
- When you add the last ladle of stock, reduce slightly until the consistency of the risotto is like a wave. It shouldn't be watery, but the consistency should be slightly soupier than you plan to serve it because it will continue to cook.
Finish
- Remove from heat and cover for 60-90 seconds.
- Add Parmesan and butter and gently whip into the rice until totally emulsified. Adjust the seasoning with extra salt.
- Fold in mushrooms, reserving some for garnish.
- Garnish each plate with reserved mushrooms and minced chives or parsley.
Video
Notes
Rice options: Arborio is the most widely available, but Carnaroli holds its shape a bit better and Vialone Nano cooks faster. Any short-grain Italian risotto rice works.
Wine substitution: If you don't want to use wine, substitute with extra broth plus a splash of lemon juice or white wine vinegar for the acidity.
Stock options: Chicken broth pairs well with mushrooms. Vegetable stock keeps it vegetarian. Better Than Bouillon or Knorr bouillon cubes have more flavor than boxed/canned broths.
Mushroom varieties: White button, baby bella (cremini), and portabella are all the same species at different stages of maturity. Any work here. Portabella has the most concentrated flavor.
Restaurant pre-cook method: Cook the risotto about 90% of the way, spread on a baking sheet, cool completely, and refrigerate for up to 2 days. Finish in a pan with the remaining broth, then cream with butter and Parmesan. Ready in 3-5 minutes.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat with a splash of broth or water over medium-low heat. Risotto does not freeze well, but cold leftovers make excellent arancini (fried risotto balls).
Nutrition
Calories: 475kcal