This Hell’s Kitchen Mushroom Risotto recipe is so delightful it one of the most uncomplicated variants of all risotto recipes. The real secret comes from using portobello mushrooms and white mushrooms with chicken stock, but you can substitute vegetable stock if you like.
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. I don’t mind babysitting risotto, it’s simple enough to do, and you can make other things as you keep the corner of your eye on the risotto. The result is so worth the try.
My favorite pan to make mushroom risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan with Lid. Available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.
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, there are many modern variations of this tasty dish.
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.
Step 1. Add 1 tbsp. Olive oil to skillet, and stir in the shallots. Cook 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.