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!
Mushroom 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.
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 endless, but some classic herbs that we like to use include thyme, parsley, sage, and tarragon.
How to Make Mushroom Risotto
- 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.
- 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 denté with a firm center (approx 15-20 min).
- 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 cook book or any of the other variations made on TV, or in restaurants, over the years).
Mushroom Risotto is an easy to make risotto that is full of wonderful mushroom flavor!
Gordon Ramsay Copycat Recipes
- Gordon Ramsay Hell’s Kitchen Lobster Risotto Recipe
- Gordon Ramsay Fresh Pea & Mint Risotto
- Gordon Ramsay’s Mushroom Risotto (this page)
- Scrambled Eggs Gordon Ramsay Style
Gordon Ramsay's Mushroom Risotto
Ingredients
- 1 cup Aborio rice
- 1/4 cup shallots (finely diced)
- 1 tbsp olive oil (extra virgin)
- 2 tbsp butter (preferably unsalted)
- 1/4 cup parmesan cheese (shredded)
- 1/4 cup white wine (we use pinot grigio)
- 4 cups chicken stock (have more on hand)
- 1 cup mushrooms (baby bella)
- 1 tbsp parsley (fresh, chopped)
Instructions
- 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.
- 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.
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Made this last week…AWESOME! Thank you for sharing!
Thank you! We love hearing about when the recipes turn out awesome!!