This Gordon Ramsay’s Mushroom Risotto Recipe is a creamy and comforting recipe, which is made with arborio rice and baby bella mushrooms. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Jump to RecipeGordon Ramsay’s Mushroom Risotto Recipe Ingredients
- 160g arborio rice
- 40g shallots, finely diced
- 15ml extra virgin olive oil
- 30g unsalted butter (plus extra if your soul needs it)
- 25g parmesan, shredded or broken into soft chunks
- 60ml white wine
- 960ml warm chicken or veggie stock
- 80g baby bella mushrooms, sliced
- 5g fresh parsley (optional)
How To Make Gordon Ramsay’s Mushroom Risotto
- Sauté the aromatics: Heat the olive oil in a deep, wide pan over medium heat. Add the finely diced shallots and cook until they are soft and translucent.
- Toast the rice: Stir in the arborio rice and sliced mushrooms. Cook for about a minute, stirring, until the rice smells nutty and the edges have become translucent.
- Deglaze with wine: Pour in the white wine and stir continuously until it has been almost completely absorbed by the rice.
- Slowly add stock: Reduce the heat to a low simmer. Add the warm stock one ladle at a time, stirring gently and frequently. Wait until each ladleful of stock is mostly absorbed before adding the next. Continue this process for 18–20 minutes.
- Finish with butter and cheese: Once the rice is creamy but still has a slight bite (“al dente”), turn off the heat. Vigorously stir in the butter and parmesan cheese until the risotto is rich and creamy.
- Rest and serve: Let the risotto rest off the heat for one minute. Taste and season with salt and pepper if needed. Garnish with fresh parsley and serve immediately.
Recipe Tips
- How do I get the creamiest risotto? The two most important rules are to use warm stock and to add it slowly. Keeping your stock in a separate pot on a low simmer is key. Adding cold liquid will shock the rice and stop the cooking process. Adding the stock one ladle at a time allows the rice to absorb it gradually, releasing its starches to create that signature creamy texture.
- How do I know when the risotto is perfectly cooked? Start taste-testing around the 18-minute mark. The risotto is done when it’s creamy and the rice is tender but still has a slight “al dente” bite in the center. It should not be mushy.
- What’s the final secret to a perfect risotto? Let it rest. After you stir in the butter and cheese, letting the risotto sit off the heat for just one minute allows it to finish cooking and become exceptionally creamy.
- Can I use different kinds of mushrooms? Absolutely. While baby bellas are great, a mix of wild mushrooms like cremini, shiitake, or oyster mushrooms would add even more depth and flavor.
What To Serve With Mushroom Risotto
This rich and creamy risotto can be a main course on its own, but it also pairs beautifully with:
- Pan-seared scallops or shrimp
- A simple grilled chicken breast
- Roasted asparagus or a simple green salad with a lemon vinaigrette
- A glass of the same white wine you used for cooking
How To Store Mushroom Risotto
Refrigerate: Risotto is famously best when eaten immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat: Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen it up and bring back some of its creaminess. Be aware that the texture will not be the same as when it was freshly made.
Mushroom Risotto Nutrition Facts
- Calories: 435 kcal
- Carbohydrates: 60g
- Protein: 12g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 950mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Why is stirring risotto so important?
Constant, gentle stirring is what encourages the arborio rice grains to rub against each other, which releases their starches. This process, called mantecatura, is what creates the creamy, velvety sauce that is the hallmark of a good risotto.
Can I make risotto without wine?
Yes. The wine adds a layer of acidity and depth, but you can omit it if you prefer. Simply deglaze the pan with an extra ladle of your warm stock instead.
My risotto is gummy/starchy. What went wrong?
This usually happens for one of two reasons: either the rice was cooked for too long, turning it mushy, or the stock was added too quickly. Adding the stock all at once boils the rice instead of allowing it to slowly release its starches.
Try More Recipes:
- Gordon Ramsay Beetroot Risotto Recipe
- Gordon Ramsay Parmesan Risotto Recipe
- Gordon Ramsay Pea Risotto Recipe
Gordon Ramsay’s Mushroom Risotto Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy3
servings10
minutes30
minutes435
kcalA classic, creamy, and deeply comforting mushroom risotto made the traditional way for a rich and satisfying result.
Ingredients
160g arborio rice
40g shallots, finely diced
80g baby bella mushrooms, sliced
60ml white wine
960ml warm chicken or veggie stock
30g unsalted butter
25g parmesan cheese
15ml olive oil
Fresh parsley for garnish
Directions
- Sauté shallots in olive oil until soft. Stir in the arborio rice and mushrooms and toast for 1 minute.
- Pour in the white wine and stir until it has been absorbed.
- Reduce heat to low and add the warm stock one ladle at a time, stirring until each is absorbed before adding the next.
- Continue for 18-20 minutes, until the rice is creamy and al dente.
- Remove from heat and stir in the butter and parmesan cheese.
- Let it rest for 1 minute, then serve immediately.
Notes
- Keeping the stock at a warm simmer in a separate pot is crucial for a creamy risotto.
- Add the stock slowly, one ladle at a time, allowing it to be absorbed before adding more.
- The risotto is done when the rice is tender with a slight bite in the center.
- Resting the risotto for one minute off the heat after adding the cheese is the final step for perfect creaminess.
