Gordon Ramsay's Mushroom Risotto

Name: Gordon Ramsay's Mushroom Risotto
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 1 cup Aborio rice; 1/4 cup shallots ((finely diced)); 1 tbsp olive oil ((extra virgin)); 2 tbsp butter ((preferably unsalted)); 1/4 cup Parmesan cheese ((shredded)); 1/4 cup white wine ((we use Pinot Grigio)); 4 cups chicken stock ((have more on hand)); 1 cup mushrooms ((baby Bella)); 1 tbsp parsley ((fresh, chopped))

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Prep Time: 10 minutes

Cook Time: 22 minutes

Total: 32 minutes

Servings: 4

Author : Angela

mushroom risotto

Ingredients

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1 cup Aborio rice1/4 cup shallots ((finely diced))1 tbsp olive oil ((extra virgin))2 tbsp butter ((preferably unsalted))1/4 cup Parmesan cheese ((shredded))1/4 cup white wine ((we use Pinot Grigio))4 cups chicken stock ((have more on hand))1 cup mushrooms ((baby Bella))1 tbsp parsley ((fresh, chopped))

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Instructions

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Step 1

Add 1 tbsp of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and cook until translucent (about 2-3 minutes). Add Arborio rice & mushrooms, stir to coat rice and mushrooms with oil.

Step 2

Increase heat to high, add white wine. Let rice and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.

Step 3

Add about half the chicken stock. As the rice absorbs the stock continue adding stock gradually. Stir constantly.*Preferably, your chicken stock is in a sauce pan and warmed for best results and a shorter cooking time.

Step 4

Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).

Step 5

When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the Parmesan cheese reserving some for topping the risotto.