Gordon Ramsay's Mushroom Risotto

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.