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Mushroom Risotto Recipe

Classic creamy Italian rice dish prepared with Gordon Ramsay's technique using Arborio rice, mushrooms, white wine, and Parmesan cheese. The risotto features perfectly cooked rice with a rich, velvety texture and earthy mushroom flavor, finished with butter and fresh herbs.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Hell's Kitchen, Recipes, Risotto, Starters
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 1/2 cups Arborio rice
  • 1 quart chicken or vegetable broth
  • 1 cup fresh mushrooms, sliced (such as cremini or portobello)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine (optional)
  • 4 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan cheese for serving

Instructions
 

Prepare the Broth:

  • Keep the chicken or vegetable broth warm over low heat in a saucepan.

Cook the Mushrooms:

  • Heat 1 tablespoon of olive oil over medium heat in a separate large pan.
  • Add the sliced mushrooms and cook until they are soft and browned. Remove mushrooms and set aside.

Sauté Onions and Garlic:

  • In the same pan, add more olive oil if needed. Add the chopped onion and cook until it is translucent.
  • Add the minced garlic and cook for another minute until fragrant.

Cook the Rice:

  • Add the Arborio rice to the pan and stir to coat with the oil, onions, and garlic. Let the rice cook for 1-2 minutes.
  • If using white wine, add it now and stir until it's mostly absorbed.

Add the Broth:

  • Begin adding the warm broth one ladle at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding more broth.
  • Continue this process, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto:

  • Once the rice is cooked, add the cooked mushrooms back into the pan.
  • Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.

Serve:

  • Serve the Risotto warm, garnished with chopped parsley and additional Parmesan cheese.

Video

Notes

Toast the rice in oil or butter before adding liquid - this helps each grain maintain its structure and creates a nuttier flavor while preventing the risotto from becoming mushy.