This easy and creamy Mushroom Risotto is the perfect quick meal for any occasion. Made with simple, everyday ingredients, it’s a deliciously comforting dish that’s full of flavor. You can easily customize it with your favorite mushrooms or add extra cheese for a richer taste. A simple yet indulgent recipe that’s sure to impress!
Ingredients Needed:
- 160g Arborio rice
- 40g shallots, finely diced
- 15ml extra virgin olive oil
- 30g unsalted butter
- 25g Parmesan cheese, shredded
- 60ml white wine
- 960ml chicken stock (plus extra, if needed)
- 80g baby Bella mushrooms
- 5g fresh parsley, chopped
How To Make Mushroom Risotto Recipe:
- Cook Shallots and Mushrooms: Heat olive oil in a pan over medium-high heat. Add diced shallots and cook for 2-3 minutes until soft. Add rice and mushrooms, stirring to coat.
- Add Wine: Pour in the white wine and cook for 2-4 minutes until most of the wine evaporates.
- Add Stock: Reduce heat to medium. Gradually add warm chicken stock, stirring constantly until the rice absorbs it. Continue until the rice is tender (about 15-20 minutes).
- Finish Risotto: Stir in butter and Parmesan cheese. Add chopped parsley and mix well.
Recipe Tips:
- Keep stock warm: Warm stock helps the rice cook faster and evenly.
- Stir often: Stirring makes the risotto creamy by releasing rice starch.
- Add stock slowly: Add stock little by little, letting the rice soak it up each time.
- Taste as you cook: Taste the risotto while cooking to check the seasoning and texture.
- Add more butter and cheese: Finish with extra butter and Parmesan for a creamy, flavorful result.
How To Store & Reheat Leftovers:
- Refrigerate: Let the Mushroom Risotto cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Freeze: Let the risotto cool, then place it in a freezer-safe container or bag. You can freeze it for up to 1 month.
- Reheat: Heat the risotto in a pan on medium heat with a bit of stock or water, stirring until hot (about 5-7 minutes).
Nutrition Facts:
- Calories: 435 kcal
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 57g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 11g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Mushroom Soup Recipe
- Gordon Ramsay Mushroom And Leek Pasta Recipe
- Gordon Ramsay Lobster Wellington Recipe
Gordon Ramsay Mushroom Risotto Recipe
Description
This easy and creamy Mushroom Risotto is the perfect quick meal for any occasion. Made with simple, everyday ingredients, it’s a deliciously comforting dish that’s full of flavor. You can easily customize it with your favorite mushrooms or add extra cheese for a richer taste. A simple yet indulgent recipe that’s sure to impress!
Ingredients
Instructions
- Cook Shallots and Mushrooms: Heat olive oil in a pan over medium-high heat. Add diced shallots and cook for 2-3 minutes until soft. Add rice and mushrooms, stirring to coat.
- Add Wine: Pour in the white wine and cook for 2-4 minutes until most of the wine evaporates.
- Add Stock: Reduce heat to medium. Gradually add warm chicken stock, stirring constantly until the rice absorbs it. Continue until the rice is tender (about 15-20 minutes).
- Finish Risotto: Stir in butter and Parmesan cheese. Add chopped parsley and mix well.
Notes
- Keep stock warm: Warm stock helps the rice cook faster and evenly.
- Stir often: Stirring makes the risotto creamy by releasing rice starch.
- Add stock slowly: Add stock little by little, letting the rice soak it up each time.
- Taste as you cook: Taste the risotto while cooking to check the seasoning and texture.
- Add more butter and cheese: Finish with extra butter and Parmesan for a creamy, flavorful result.