Italian
Gordon Ramsay Mushroom Risotto
A creamy Parmesan risotto loaded with sauteed mushrooms, white wine and thyme, finished with butter for a glossy, loose texture. Ramsay's benchmark risotto.
45 min
Total time
4
Servings
15 min
Prep
30 min
Cook
intermediatedinnervegetarian
Ingredients
4 servings
- 300 g arborio or carnaroli rice
- 400 g mixed mushrooms, sliced
- 1.2 L vegetable stock, hot
- 150 ml dry white wine
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme, leaves
- 60 g Parmesan, grated, plus extra to serve
- 50 g butter
- 30 ml olive oil
- 2 tbsp fresh parsley, chopped
- to taste sea salt
- to taste black pepper, freshly ground
Make it your way
Instructions
- Step 1.Keep the vegetable stock at a gentle simmer in a separate pan throughout.
- Step 2.Heat the olive oil and half the butter in a wide heavy pan. Saute the mushrooms over high heat with the thyme until golden, 4 to 5 minutes. Season, remove and set aside.
- Step 3.In the same pan, gently sweat the shallots and garlic for 3 to 4 minutes until soft but not colored.
- Step 4.Add the rice and stir for 1 to 2 minutes until the grains are coated and translucent at the edges.
- Step 5.Pour in the white wine and stir until almost fully absorbed.
- Step 6.Add the hot stock one ladleful at a time, stirring constantly and letting each addition be absorbed before adding the next. Continue for about 18 minutes until the rice is creamy but still has a slight bite.
- Step 7.Stir the sauteed mushrooms back in for the last few minutes to warm through.
- Step 8.Remove from the heat and beat in the remaining butter and the grated Parmesan vigorously to make it glossy and loose. Adjust seasoning.
- Step 9.Rest for 1 minute, then stir through the parsley and serve immediately with extra Parmesan.
Tried this? (0)
No one has shared a photo yet. Make it and be the first.
Comments (0)
No comments yet. Be the first to share your thoughts.