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!
My other Gordon Ramsay risotto copycat recipes include the Hell's Kitchen Lobster Risotto and Fresh Pea & Mint Risotto.
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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 from the hit TV show Hell's Kitchen!
If you're new to making risotto, be sure to check out my guide on how to make perfect 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.
- Arborio Rice - 1 cup of Arborio rice. This is the ideal rice for making any risotto! Look at my page on the best rice for risotto for more information.
- Shallots - ¼ cup of finely diced shallots.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Butter - 2 tablespoons of butter (preferably unsalted).
- Parmesan Cheese - ¼ cup of shredded Parmesan Cheese.
- White Wine - ¼ cup of white wine. I use Pinot Grigio.
- Chicken Stock - 4 cups of chicken stock (have more on hand; you may need more).
- Mushrooms - 1 cup of baby Bella mushrooms, sliced.
- Parsley - 1 tablespoon of fresh chopped parsley.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Mushroom Risotto
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 other variations made on TV or in restaurants over the years.
You will need measuring utensils, a large skillet or frying pan, and a silicone spatula.
This recipe makes 4 hearty servings, though you may be able to get 6 if serving it as a side dish.
- Heat oil and saute shallots. Add 1 tablespoon of extra virgin olive oil to a large skillet or frying pan and bring to medium-high heat; add ¼ cup of shallots and cook until translucent (about 2-3 minutes).
- Toast risotto rice and mushrooms. Add 1 cup of Arborio rice & 1 cup of mushrooms, and stir to coat rice and mushrooms with oil.
- Add and cook off wine. Increase heat to high, and add ¼ cup of 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 (2 cups) of 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. 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 2 tablespoons of butter and stir, then gently stir in the ¼ cup of Parmesan cheese, reserving some for topping the risotto when serving.
Mushroom risotto is perfect with various proteins like grilled prime rib, baked chicken thighs, or pan-seared scallops. No matter what you serve it with, it is sure to be a meal you won't forget. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Warm Broth: Keep your broth warm on low heat as you cook the risotto. Adding cold broth to the skillet can significantly slow down the cooking process.
- Adding Broth: Pour the broth into the skillet in small increments. Allow each addition to be fully absorbed by the rice before adding more.
- Stirring Technique: Constant stirring isn't necessary. Aim to stir the risotto approximately every 30 seconds. As you cook, you'll get a sense of when the risotto needs stirring to ensure even absorption of the broth by all the rice grains.
🥡 Storing & Reheating
Once cooled, place your leftovers in an airtight container and refrigerate it for up to 4 days. I do not recommend freezing the risotto because it will alter the texture of the risotto and the mushrooms.
Reheating
There are two ways to reheat your risotto: on the stovetop or in the microwave. Either way, you will want to add a few tablespoons of broth to your leftovers before reheating.
- In the microwave, reheat in 30-second increments for 1.5-2 minutes, stirring between each time.
- On the stovetop, add your risotto to a skillet over medium heat with the added broth. Stir frequently until warmed through.
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❓ Recipe FAQs
Nope! There is no need to rinse Arborio rice before making risotto. In fact, you do not need to rinse any risotto rice (Carnaroli, Vialone, Nano, or Baldo) before cooking. Rinsing the rice removes the starches needed to make your risotto super creamy!
Baby Bella or crimini mushrooms are what I used here, but there is a variety to choose from! In fact, I have a whole page dedicated to the best mushrooms for risotto.
This mushroom risotto is not vegan because it includes butter, Parmesan cheese, and chicken stock. You can swap the chicken stock for vegetable stock, butter for vegan butter, and opt for vegan cheese, but it will likely change the creaminess and overall flavor of the dish.
😋 More Gordon Ramsay Copycat Recipes
- Hell’s Kitchen Lobster Risotto Recipe - This lobster risotto is creamy, delicious, and elegant enough for any special occasion!
- Fresh Pea & Mint Risotto - Fresh pea & mint risotto is a great gourmet option for lunch or dinner, and it pairs wonderfully with lamb!
- Scrambled Eggs Gordon Ramsay Style - With this recipe, you'll be making fluffy scrambled eggs like a pro!
- Shepherds Pie - A warm and savory lamb pie with tender vegetables, an irresistible brown gravy, and mashed potatoes to top it all off.
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📖 Recipe Card
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)
(Note: 2x or 3x only changes the ingredient list)
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.
Tracie says
This was heavenly! Thanks for sharing this recipe. I'll be keeping it for life, can we can't wait to try your lobster risotto recipe next. <3
John says
This easy and my wife love's it...GREAT recipe....thank you for posting it
Gretchen says
You answer the question Is It Vegan, and discuss how to make it so, and include the downsides about texture and creaminess. However, it can be made vegetarian simply by substituting water for the chicken broth, or a vegetable broth that is not tomato based. (They are out there but a little harder to find. College Inn makes one.) This does not reduce the texture, creaminess or flavor.
Angela Latimer says
Actually my favorite that I have recently tried and love, is the Better Than Bouillon no chicken base (vegetarian). It would still taste OK with simple vegetable broth as long as you amped up the flavor with this base or a mushroom sauce.
Vegan cheese has improved since this was originally posted, and even though I have not tried a vegan version lately, I would guess that the flavor and texture could be quite comparable now.
I include vegetarian and vegan notes on recipes when I have made dishes to cater to loved ones with dietary differences. I eat meat, alot of it, on a high-protein diet. 😊
Cathy says
Thank you for sharing this recipe-VERY creamy and delicious
I used 8 oz of sliced Baby Bella mushrooms, 1/2 cup onions, and 1/2 cup shredded parmesan cheese
Nancy Jones says
Delicious. I added king crab at serving & took it to another level!
Angela Latimer says
Sounds delicious! Thanks for sharing your results.
Julie Behrman says
This was by far the absolute best risotto I have ever made! My family devoured it! Then requested to have it on our yearly Thanksgiving dinner menu! Follow the helpful tips that come along with the recipe as it made a difference
Dawn says
Perfection! Used minced sweet onion successfully, too.
Sherry says
I have prepared this recipe a few times now. First time I had a lot of mushrooms and needed a recipe. Now it is a favorite. I often use beef broth instead of chicken broth, and used swiss cheese once instead of parmesan ( use what ya got). Still awesome. It is not difficult and doesn't require any special ingredients. So good, highly recommend you try this.