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Gordon Ramsay Mushroom Risotto

Gordon Ramsay Mushroom Risotto is a quick and tasty food that is made with Arborio rice, savory mushrooms, and other things you can make this tasty dish in 30 minutes and serve it to four hungry people. Each bite has the right amount of simple and rich tastes.

More Gordon Ramsay Recipe

Gordon Ramsay Mushroom Risotto
Gordon Ramsay Mushroom Risotto

💗 Why You’ll Love Mushroom Risotto Recipe:

  • Combination of different mushrooms gives it a rich, earthy taste.
  • Cooking and stirring slowly gives the food a creamy appearance.
  • This food is made better by the fragrant mix of garlic, thyme, and onions.
  • Arborio rice that is cooked just right so that it has a nice firm bite.
  • Garnished with grated Parmesan and a splash of dry white wine.

❓ What Is Gordon Ramsay Mushroom Risotto Recipe?

Gordon Ramsay Mushroom Risotto is a savory masterpiece with mixed mushrooms, Arborio rice, garlic, thyme, onions, and a touch of white wine, topped with grated cheese.

Gordon Ramsay Mushroom Risotto
Gordon Ramsay Mushroom Risotto

🍚 Gordon Ramsay Mushroom Risotto Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1½ pounds mixed mushrooms, chopped
  • ¾ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1½ cups uncooked Arborio rice, rinsed
  • ⅔ cup dry white wine
  • 5 cups warmed vegetable broth
  • ½ cup grated pecorino or Parmesan cheese*, plus more for serving

🍛 How To Make Gordon Ramsay Mushroom Risotto

  1. Over medium-low heat, add 2 tablespoons of olive oil to a Dutch oven or big, deep skillet. 
  2. Include the mushrooms, ½ teaspoon of the salt, and a few grinds of pepper. 
  3. Mix the ingredients together. Only stir every once in a while for 8 minutes, or until soft and browned. Take it out of the pan and park it somewhere else. If you have to, work in groups.
  4. Bring the pan back to the heat after cleaning it. Put in the last two tablespoons of olive oil, the onion, and the last quarter teaspoon of sea salt. 
  5. Stirring every now and then, cook for 5 to 8 minutes, or until softened. Include the rice, garlic, and thyme. Simply wait one minute and then add the wine. 
  6. Cook for one to three minutes while stirring often until the wine is gone.
  7. Slowly add the broth, stirring all the time and letting each addition soak in before adding the next. 
  8. When the last bit of broth is added, stir two-thirds of the mushrooms that have been sautéed into the rice. Before serving, make sure the risotto is creamy and the rice is just barely al dente. 
  9. Add the cheese and use your favorite seasonings.
  10. Put the rest of the sautéed mushrooms on top, sprinkle with parsley, and if you want, serve with more grated cheese.

💭 Recipe Tips:

  • For a rich taste, use good mushrooms.
  • A creamy texture can be achieved by stirring the rice a lot.
  • Slowly add the broth, letting each addition soak in before adding the next.
  • Before you serve, make sure the risotto is smooth and the rice is just barely done.
  • Try out different kinds of cheese to get a range of tastes.
Gordon Ramsay Mushroom Risotto
Gordon Ramsay Mushroom Risotto

🥗 What To Serve Mushroom Risotto?

Mushroom Risotto pairs beautifully with grilled veggies, green salad, garlic bread, protein, and white wine for a delightful, well-rounded dining experience.

🎚 How To Store Leftovers Mushroom Risotto?

  • In the fridge: Store leftover mushroom risotto in an airtight container and consume it within 2-3 days.
  • In the freezer:Your  leftover mushroom risotto can be kept for up to a month in a containers. 

🥵 How To Reheat Leftovers Mushroom Risotto?

  • In the oven: Add broth to leftover mushroom risotto in an ovenproof dish, cover with foil, and reheat at 350°F for 15-20 minutes.
  • In the microwave: Put leftover mushroom risotto in a dish in a microwave with add a little water, cover, and microwave for 30 seconds at a time, stirring every 30 seconds.
  • On the stove:  Reheat leftover mushroom risotto over low heat for 1 minutes stirring until uniformly warmed.

FAQ’S

How Do I Choose The Right Mushrooms For The Risotto?

Select a mix of high-quality mushrooms, including shiitake, cremini, and oyster, for a rich and diverse flavor profile in your Gordon Ramsay Mushroom Risotto.

How Do I Know When The Risotto Is Al Dente?

Ensure the risotto is just barely al dente before serving, maintaining a slight firmness to each rice grain for the perfect texture.

Is It Better To Make Risotto With Butter or Olive Oil?

Gordon Ramsay’s Mushroom Risotto benefits from the richness of extra-virgin olive oil, contributing to its savory and flavorful profile.

How Do I Ensure The Risotto Is Not Too Dry or Too Wet?

Gradually add warmed vegetable broth, stirring continuously, to achieve the desired consistency and prevent the risotto from being too dry or too wet. Adjust as needed throughout the cooking process.

More Gordon Ramsay Recipe:

Gordon Ramsay Mushroom Risotto Nutrition Fact

  • Calories: 490
  • Total Fat: 20g
  • Saturated Fat: 7.6g
  • Trans Fat: 0.4g
  • Polyunsaturated Fat: 1.9g
  • Monounsaturated Fat: 8.8g
  • Cholesterol: 32mg
  • Sodium: 541mg
  • Total Carbohydrates: 60g
  • Dietary Fiber: 1.9g
  • Sugars: 7.6g
  • Protein: 15g
  • Calcium: 67mg
  • Iron: 1.6mg
  • Potassium: 860.4mg

Gordon Ramsay Mushroom Risotto

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:490 kcal Best Season:Available

Description

Gordon Ramsay Mushroom Risotto is a quick and tasty food that is made with Arborio rice, savory mushrooms, and other things you can make this tasty dish in 30 minutes and serve it to four hungry people. Each bite has the right amount of simple and rich tastes.

Ingredients

Instructions

  1. Over medium-low heat, add 2 tablespoons of olive oil to a Dutch oven or big, deep skillet. 
  2. Include the mushrooms, ½ teaspoon of the salt, and a few grinds of pepper. 
  3. Mix the ingredients together. Only stir every once in a while for 8 minutes, or until soft and browned. Take it out of the pan and park it somewhere else. If you have to, work in groups.
  4. Bring the pan back to the heat after cleaning it. Put in the last two tablespoons of olive oil, the onion, and the last quarter teaspoon of sea salt. 
  5. Stirring every now and then, cook for 5 to 8 minutes, or until softened. Include the rice, garlic, and thyme. Simply wait one minute and then add the wine. 
  6. Cook for one to three minutes while stirring often until the wine is gone.
  7. Slowly add the broth, stirring all the time and letting each addition soak in before adding the next. 
  8. When the last bit of broth is added, stir two-thirds of the mushrooms that have been sautéed into the rice. Before serving, make sure the risotto is creamy and the rice is just barely al dente. 
  9. Add the cheese and use your favorite seasonings.
  10. Put the rest of the sautéed mushrooms on top, sprinkle with parsley, and if you want, serve with more grated cheese.

Notes

  • For a rich taste, use good mushrooms.
    A creamy texture can be achieved by stirring the rice a lot.
    Slowly add the broth, letting each addition soak in before adding the next.
    Before you serve, make sure the risotto is smooth and the rice is just barely done.
    Try out different kinds of cheese to get a range of tastes.
Keywords:Gordon Ramsay Mushroom Risotto