Gordon Ramsay's Mushroom Risotto

🧂 Ingredients

• 1 cup Aborio rice
• ¼ cup shallots

  (finely diced)
• 1 tablespoon olive oil

  (extra virgin)
• 2 tablespoon butter

  (preferably unsalted)
• ¼ cup Parmesan cheese

  (shredded)
• ¼ cup white wine

  (we use Pinot Grigio)
• 4 cups chicken stock

  (have more on hand)
• 1 cup mushrooms

  (baby Bella)
• 1 tablespoon parsley

  (fresh, chopped)

Instructions

• 1 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.
• 2 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.
• 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 saucepan and warm for best results and a
  shorter cooking time.
• 4 Continue cooking until the rice is almost always cooked through; it should be al
  dente with a firm center (approx 15-20 min).
• 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.

Nutrition Info