This mushroom risotto recipe includes plenty of rich flavors that combine perfectly to make an elegant dish suitable for Hell’s kitchen. 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 white wine)! It is the perfect dish to impress your guests at your next dinner party or holiday celebration!

Gordon Ramsay’s Mushroom Risotto

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!

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 an easy-to-make risotto that is full of wonderful mushroom flavor!

If you’re new to making risotto, be sure to check out my guide on how to make perfect risotto!

🥘 Mushroom 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 kind of risotto! Take a 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 used pinot grigio. Chicken Stock - 4 cups of chicken stock (have more on hand, you may need a bit 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 of the 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 lends itself to a wide variety of 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 Tips & Recipe 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.

🥡 Storing & Reheating

Once cooled, place your leftover mushroom risotto 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 Mushroom Risotto

There are 2 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.

See all of my recipes HERE««

Should I Rinse Arborio Rice Before Making Risotto? 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! What Are The Best Mushrooms For Risotto? 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. Is Mushroom Risotto Vegan? 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 Inspired 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.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 166 reviews

Gordon Ramsay’s Mushroom Risotto

This mushroom risotto recipe includes plenty of rich flavors that combine perfectly to make an elegant dish suitable for Hell’s kitchen. 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 white wine)! It is the perfect dish to impress your guests at your next dinner party or holiday celebration!

Author | Angela

Servings: 4 servings Calories: 390kcal Prep 10 minutes Cooking 22 minutes Total Time 32 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsAdd 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 NeedFrying PanSauce PanSilicone Spatula Set 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.

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). NutritionCalories: 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! Gordon Ramsay’s Mushroom Risotto, mushroom risotto Course Appetizer, Entrees, Side DishCuisine Italian

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

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!

What Are The Best Mushrooms For Risotto? 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.

Is Mushroom Risotto Vegan? 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.

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.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 166 reviews

Author | Angela

Servings: 4 servings

Calories: 390kcal

Prep 10 minutes

Cooking 22 minutes

Total Time 32 minutes

Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsAdd 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 NeedFrying PanSauce PanSilicone Spatula Set

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.

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).

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 DishCuisine Italian

US CustomaryMetric