In this mushroom risotto, the rich flavors combine perfectly. 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.
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🥘 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 Arborio 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 free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mushroom Risotto
- 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).
- Toast risotto rice and mushrooms. Add Arborio rice & mushrooms, and stir to coat rice and mushrooms with oil.
- Add and cook off wine. 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 stock to the rice and cook. Add about half the chicken stock. As the rice absorbs the stock, continue to add 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. 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).
- 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
Gordon Ramsay's Mushroom Risotto
Ingredients
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.
John Gwynn says
This made perfect risotto in less time…must be something to do with adding the stock twice rather than every time the rice cooks out almost all the liquid. I added too much cheese (it’s that really possible?), and the risotto seized up a bit, but was delicious with fresh sour dough bread. Thanks!
beth says
The only small change I made was using mushroom stock my sister and I loved it and I will definitely be making it again
Gill Everest says
Does the recipe serve 2 portions £
Angela @ BakeItWithLove.com says
This makes 4 servings according to the recipe card, and will easily serve 2-3 if you've got a hungry crowd!
Marion Niven says
Keep the chicken stock heated over a low heat and add as the rice mixture evaporates. Remove mushrooms when they are browned and add at the end so they are firmer. This recipe does not mention seasonings so I found it bland and needed to add more Parmesan as well as salt and pepper before serving. Chopped chives add additional flavour and colour too. Great recipe though!
Brittany M says
Just made this after months of craving it, and it did not let me down! Sooo tasty and not difficult at all. Thank you so much for sharing!
Katherine J says
This is one of my favorite recipes on the internet! I have your recipe bookmarked as a favorite!!!
Kathleen says
I just love you....Ive watched your show in England, over and over well all your cooking shows and Tilly so beautiful you and your family have a great day. Love Kathleen
Angela @ BakeItWithLove.com says
Thank you for your sweet words Kathleen, but I am afraid that you have me confused with someone else. I only wish I had a show in England!
Jill says
When to add fresh parsley?
Angela @ BakeItWithLove.com says
Add the parsley before serving, or just add the parsley as garnish when serving. Enjoy!
Hanz says
The best mushroom risotto ever! Very creamy and decadent meal.
Eduard says
Zeer goed en leuk gebracht. Ik geniet van al dat lekkers.
Ga zo door; vindt fantastisch war je voor een ande over hebt.
Angela @ BakeItWithLove.com says
Hartelijk bedankt!
Tanya says
Absolutely delicious! I am making this as often as possible, so darn good and easy! Everyone at the table killed it! Thank you Mr. Ramsey for sharing!
Sheila says
Made this last week...AWESOME! Thank you for sharing!
Angela @ BakeItWithLove.com says
Thank you! We love hearing about when the recipes turn out awesome!!
Dasha says
Is the wine absolutely necessary? Is there anything we can substitute it with? Thanks in advance.
Angela @ BakeItWithLove.com says
Yes, you can simply use more broth in the recipe to omit the wine. Enjoy!