Mushroom Risotto

The rich flavors combine perfectly in this mushroom risotto. A tasty nuttiness from the Arborio rice and a rich earthy flavor from the mushrooms, all coated with the super creamy texture of Parmesan cheese and butter (with just a hint of the white wine)!

If you're new to making risotto, be sure to check out the guide to making perfect risotto every time included with my Parmesan Risotto recipe!

My family loves risotto, even more than watching our favorite celebrity chef yelling at muppets on television! So here is my Gordon Ramsay's Mushroom Risotto copycat recipe for the hit TV show, Hell's Kitchen, version of mushroom risotto!

Of course, we're fans of risotto in general (and Gordon Ramsay!) as you can see with my other risotto recipes like the Gordon Ramsay Hell's Kitchen Lobster Risotto and Gordon Ramsay Fresh Pea & Mint Risotto.

🥘 Ingredients

Mushroom Risotto is made with these core ingredients: Arborio rice, shallots (or onion), olive oil, butter, broth, white wine, mushrooms, and Parmesan cheese.

The additional options for herbs and protein to pair your risotto with are endless, but some classic herbs that we like to use include thyme, parsley, sage, and tarragon.

• 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 (I use pinot grigio)
• 4 cups Chicken Stock (have more on hand you may need a bit more)
• 1 cup Mushrooms (baby bella)
• 1 tablespoon Parsley (fresh, chopped)

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 Step-By-Step Instructions

1. Heat oil and saute shallots. 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).
2. Toast risotto rice and mushrooms. Add Arborio rice & mushrooms, stir to coat rice and mushrooms with oil.
3. Add and cook off wine. 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.
4. Add stock to the rice and cook. 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.
5. Continue cooking until. Continue cooking until the rice is almost all the way cooked through, it should be al denté with a firm center (approx 15-20 min).
6. Add butter and parmesan to finish. When your rice is cooked, reduce the heat to low. Add butter and stir, then gently stir in the Parmesan cheese reserving some for topping the risotto when serving.

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).

😋 Gordon Ramsay Copycat Recipes

• Hell’s Kitchen Lobster Risotto Recipe
• Fresh Pea & Mint Risotto
• Scrambled Eggs Gordon Ramsay Style
• Shepherds Pie

📋 Recipe

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4.95 from 117 reviews

Gordon Ramsay's Mushroom Risotto

Gordon Ramsay's Mushroom Risotto is an easy to make risotto that is full of wonderful mushroom flavor!

Author | Angela

Servings: 4 servings

Calories: 390kcal

Prep 10 minutes

Cooking 22 minutes

Total Time 32 minutes

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Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 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

• 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, stir to coat rice and mushrooms with oil.
• 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.
• 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.
• 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).
• 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.

Equipment You May Need

Frying Pan

Sauce Pan

Silicone Spatula Set

Notes

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 cook book or any of the other variations made on TV, or in restaurants, over the years).

Nutrition

Calories: 390kcal (20%) | Carbohydrates: 49g (16%) | Protein: 12g (24%) | Fat: 14g (22%) | Saturated Fat: 6g (38%) | Cholesterol: 26mg (9%) | Sodium: 497mg (22%) | Potassium: 376mg (11%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 305IU (6%) | Vitamin C: 2.2mg (3%) | Calcium: 81mg (8%) | Iron: 2.8mg (16%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Appetizer, Entrees, Side Dish

Cuisine Italian