Gordon Ramsay Mushroom Risotto

I make this Gordon Ramsay–inspired Mushroom Risotto when I want a rich, comforting dish that feels elegant yet deeply satisfying. The creamy rice, earthy mushrooms, and subtle Parmesan flavor come together in a beautifully balanced meal that tastes like it came from a restaurant kitchen.

Why You’ll Love This Recipe

I love how this risotto develops layers of flavor through simple techniques. Slowly adding warm stock and stirring allows the rice to release its starch, creating a naturally creamy texture without heavy cream. The mushrooms add depth and earthiness, while butter and Parmesan finish the dish with a silky richness. I also appreciate how impressive it feels to serve, even though the ingredients are simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• arborio rice

• mushrooms, sliced

• shallot or onion, finely diced

• garlic cloves, minced

• vegetable or chicken stock, warmed

• dry white wine

• olive oil

• butter

• grated Parmesan cheese

• fresh thyme leaves

• salt

• black pepper

• fresh parsley, chopped

Directions

1. I heat the stock in a saucepan and keep it warm over low heat.

2. In a large skillet or saucepan, I heat olive oil and a small amount of butter over medium heat.

3. I sauté the shallot or onion until soft, then add the minced garlic and cook briefly.

4. I stir in the sliced mushrooms and cook until they release their moisture and become golden.

5. I add the arborio rice and toast it for about 1–2 minutes, stirring constantly.

6. I pour in the white wine and let it cook down until mostly absorbed.

7. I begin adding the warm stock one ladle at a time, stirring continuously and allowing each addition to absorb before adding the next.

8. I continue this process for about 18–20 minutes until the rice is tender but still slightly firm in the center.

9. I remove the pan from the heat and stir in butter, grated Parmesan, and fresh thyme.

10. I season with salt and black pepper to taste, then finish with chopped parsley before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: about 10–15 minutes
Cooking time: 25–30 minutes
Total time: approximately 40–45 minutes

Variations

I sometimes mix different mushroom varieties like cremini and shiitake for deeper flavor. When I want extra richness, I add a small splash of cream at the end. I also enjoy finishing the risotto with a drizzle of truffle oil for a more luxurious touch.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the risotto gently on the stovetop with a splash of broth or water to loosen the texture. I stir frequently to restore its creamy consistency. I can also microwave individual portions in short intervals, stirring between each one.

FAQs

What type of rice is best for risotto?

I use arborio rice because its high starch content creates the creamy texture risotto is known for.

Do I have to stir constantly?

I stir frequently to help release the starch, but I do not need to stir every second. Consistent stirring is key to the creamy result.

Can I make risotto without wine?

I can skip the wine and use extra stock with a small squeeze of lemon juice for brightness.

How do I know when the risotto is done?

I taste the rice to ensure it is tender with a slight bite in the center and the texture is creamy but not dry.

Can I freeze mushroom risotto?

I do not usually freeze risotto because the texture can change. I prefer enjoying it fresh or reheating leftovers within a few days.

Conclusion

I find this Gordon Ramsay–inspired Mushroom Risotto to be a comforting and elegant dish that highlights simple ingredients and careful technique. The creamy rice and savory mushrooms create a meal that feels both refined and deeply satisfying.