Gordon Ramsay’s Mushroom Risotto
We love risotto, even more than watching our favorite celebrity chef yelling at muppets on television! So here is our 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 our other risotto recipes like our Gordon Ramsay Hell’s Kitchen Lobster Risotto and Gordon Ramsay Fresh Pea & Mint Risotto.
If you have always been hesitant to make risotto (like the reality cooking tv show contestants) you can watch our video where we make our lobster risotto on the page or on YouTube. You will see just how easy making risotto can be if you follow some of the basic necessary steps!
The rich flavors combine perfectly in this mushroom risotto. A tasty nuttiness from the Arborio rice and a rich earthy flavor from the mushrooms is coated with the super creamy texture of Parmesan cheese and butter (with a residual hint of the white wine). Enjoy!
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).
Last Updated: March 30th, 2018
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
- 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)
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.