Mushroom Risotto with Parmesan Cheese


This Hell’s Kitchen Mushroom Risotto recipe is so delightful it one of the easiest 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, with 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 end result is so worth the try.

How to make Gordon Ramsay Mushroom Risotto

Risotto often confuse 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.


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 aside. 

Cook Rissotto

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.


Mushroom Risotto with Parmesan Cheese

3 from 112 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes

Risotto often confuse People as a main crouse pasta dish, but its a rice starter. Although risotto is primarily a dish from Northern Italy, there are many modern variations of this tasty dish.

Ingredients

  • 6 cups chicken broth, divided

  • 3 tbsps. olive oil, divided

  • 1 pound portobello mushrooms, thinly sliced

  • 1 pound white mushrooms, thinly sliced

  • 2 shallots, diced

  • 1 1/2 cups Arborio rice

  • 1/2 cup dry white wine Sea salt to taste

  • Freshly ground black pepper to taste

  • 3 tbsps. finely chopped chives

  • 4 tbsps. butter

  • 1/3 cup freshly grated Parmesan cheese

Directions

  • Cook Mushrooms
  • In a saucepan, warm the broth over low heat.
  • Warm 2 tbsps. 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 aside.
  • Cook Rissotto
  • 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 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 Hell’s Kitchen

Check out Creamy Asparagus Risotto


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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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