This Hell’s Kitchen Mushroom Risotto recipe is delightful. It is one of the most uncomplicated variants of all risotto recipes. The secret comes from using portobello mushrooms and white mushrooms with chicken stock, but you can substitute vegetable stock if you like.
I don’t mind babysitting Risotto, it’s simple enough to do, and you can do other things as you keep the corner of your eye on the Risotto. You can find the vegetable stock base in the supermarket. You can also make it yourself by simmering, stirring vegetables, celery, carrot, and onion, and then straining the liquid. The result is so worth the try.
Equipment You Need To Make Gordon Ramsay’s Risotto?
- Saucepan: In a saucepan, warm the broth. That’s not it! You cannot use brothy, chilly liquids.
- Skillet: For this recipe, you’ll need two skillets. For cooking the mushrooms and making the Risotto, you’ll need two. You can use the skillet to make the Risotto if you’re as lazy as I am.
- Spatula: A lot of stirring will be required for this recipe. A spatula is ideal for this. Even if it doesn’t aid your arm, it’ll assist you in making a fantastic risotto.
My favorite pan to make Risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.
Gordon Ramsay’s Top 15 Kitchen Essentials
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon. Available at Amazon.
How to make Gordon Ramsay Mushroom Risotto
Risotto often confuses People as a main crouse pasta dish, but it’s a rice starter. Although Risotto is primarily a dish from Northern Italy, many modern variations exist.
Cook Mushrooms
Step 1. In a saucepan, warm the broth over low heat.
Step 2. Warm 2 tbsp. Olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set them aside.
Cook Rissotto
Step 1. Add 1 tbsp. Olive oil to skillet, and stir in the shallots. Cook for 1 minute; add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, continually stirring until the wine is fully absorbed.
Step 2. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Step 3. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan; season with salt and pepper to taste.
Mushroom Risotto with Parmesan Cheese
4
servings10
minutes35
minutesRisotto often confuses People as a main crouse pasta dish, but it’s a rice starter. Although Risotto is primarily a dish from Northern Italy, many modern variations exist.
Ingredients
6 cups 6 chicken broth, divided
3 tbsps. olive oil, divided
1 pound 1 portobello mushrooms, thinly sliced
1 pound 1 white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups 1 1/2 Arborio rice
1/2 cup 1/2 dry white wine, Sea salt to taste
Freshly ground black pepper to taste
3 tbsps. finely chopped chives
4 tbsps. butter
1/3 cup 1/3 freshly grated Parmesan cheese
Directions
- Cook Mushrooms
- In a saucepan, warm the broth over low heat.
- Warm 2 tbsp olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set them aside.
- Cook Rissotto
- Add 1 tbsp. Olive oil to skillet, and stir in the shallots. Cook for 1 minute; add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, continually stirring until the wine is fully absorbed.
- Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan,
- Season with salt and pepper to taste.
Notes
- Adapted from Gordon Ramsay’s Hell’s Kitchen
