This mushroom risotto recipe includes plenty of rich flavors that combine perfectly to make an elegant dish suitable for Hell's Kitchen. There is a tasty nuttiness from the Arborio rice and a rich, earthy flavor from the mushrooms, all coated with creamy Parmesan cheese and butter (with just a hint of white wine)! It is the perfect dish to impress your guests at your next dinner party or holiday celebration!
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Instructions
Add 1 tablespoon 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 and stir to coat rice and mushrooms with oil.
Increase heat to high, and add white wine. Let rice and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med-high.
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 saucepan and warm for best results and a shorter cooking time.
Continue cooking until the rice is almost always cooked through; it should be al dente with a firm center (approx 15-20 min).
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.
Notes
It is best to keep your broth warm over low heat on the stovetop as you cook your risotto. Adding cold broth to the skillet will slow the cooking process significantly.
Add the broth in small increments and allow it time to absorb before adding more.
Stirring your rice constantly is not necessary. If you want to time it out, you should stir about every 30 seconds. Though it is not essential to stir right on time, you'll get a feel for your risotto as it absorbs liquid and needs to be agitated so that all the rice can absorb broth evenly.
Please Note: This is Gordon Ramsay's Hell's Kitchen Mushroom Risotto (not to be confused with the wild mushroom risotto out of Gordon's cookbook or any of the other variations made on TV, or in restaurants, over the years).