Gordon Ramsay Mushroom Risotto
Are you ready to embark on a culinary adventure with one of the most renowned chefs of our time? Get ready to delve into the world of Gordon Ramsay Mushroom Risotto! In this article, we'll take you on a journey through the origins, flavors, and secrets of this delectable dish. Whether you're a cooking enthusiast or just someone who loves a good meal, there's something here for everyone. So, grab your apron and let's dive in!
Ingredients
- 4 cups about 950 grams chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups about 300 grams Arborio rice
- 1/2 cup about 120 milliliters dry white wine
- 2 cups about 200 grams assorted mushrooms, sliced (such as cremini, shiitake, and oyster)
- 1/2 cup about 50 grams grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Broth:
- In a saucepan, heat the chicken or vegetable broth over medium heat until it simmers. Reduce the heat to low to keep it warm while preparing the risotto.
Sauté Onion and Garlic:
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and translucent, about 3-4 minutes.
Toast the Rice:
- Add the Arborio rice to the skillet with the onion and garlic. Stir well to coat the rice with the oil, toasting it for about 2 minutes until lightly golden.
Deglaze with Wine:
- Pour in the dry white wine, stirring constantly until it is absorbed by the rice, about 2-3 minutes.
Add Mushrooms:
- Stir in the sliced mushrooms, cooking until they are tender and browned, about 5-6 minutes.
Start Adding Broth:
- Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
Finish with Cheese and Butter:
- Once the rice is cooked to your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese and unsalted butter until melted and creamy. Season with salt and black pepper to taste.
Serve:
- Garnish the mushroom risotto with chopped fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy!