Dinner

Gordon Ramsay Mushroom Risotto Recipe

ByHarper Ellington February 18, 2026February 18, 2026

Introduction

This Gordon Ramsay Mushroom Risotto is a creamy, comforting dish perfect for any occasion. With tender Arborio rice and earthy mushrooms, it’s a classic risotto that’s both simple and elegant.

A bowl filled with creamy risotto that has a soft, slightly shiny texture in a pale beige color. On top, there are several golden-brown sautéed mushroom slices scattered around, each showing a mix of darker and lighter brown tones with a slightly glossy surface. In the center, a small square of pale yellow melting butter sits, sprinkled with tiny black pepper specks. There are also small green herb pieces scattered over the risotto and mushrooms. The bowl is white with a subtle grey speckled pattern and is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Arborio rice (do not rinse)
3½ to 4 cups warm vegetable or chicken stock
2 cups mushrooms (sliced)
1 small onion or shallot (finely chopped)
2 cloves garlic (minced)
2 tbsp unsalted butter
½ cup grated Parmesan cheese
½ cup dry white wine (optional but traditional)
Salt and black pepper (to taste)

Instructions

Step 1: Heat the stock in a saucepan and keep it warm over low heat throughout the cooking process.
Step 2: In a large pan, melt 1 tablespoon of butter and sauté the sliced mushrooms until golden brown, then set them aside.
Step 3: In the same pan, add the remaining butter and cook the finely chopped onion until soft and translucent.
Step 4: Add the minced garlic to the onion and cook for a brief 30 seconds until fragrant.
Step 5: Stir in the Arborio rice, lightly toasting the grains for about 1-2 minutes without browning.
Step 6: Pour in the white wine, if using, and stir until it is mostly absorbed.
Step 7: Begin adding the warm stock one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
Step 8: Continue this process, stirring frequently, until the rice is tender and creamy but still has a slight bite, about 18–20 minutes.
Step 9: Stir the cooked mushrooms back into the risotto.
Step 10: Remove the pan from heat, then stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste before serving.

Tips & Variations

Use homemade or high-quality stock for the best flavor.
Substitute mushrooms with wild varieties for an earthier taste.
For a vegan version, omit the butter and Parmesan and use nutritional yeast instead.
Keep stirring gently to prevent the risotto from sticking and ensure a creamy texture.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of stock or water to restore creaminess, stirring frequently to prevent sticking.

How to Serve

A bowl with creamy risotto forms the base layer, showing a soft, smooth texture with a pale beige color. On top, there is a generous amount of sautéed mushroom slices, brown and glistening, arranged evenly over the risotto. A small square of butter, pale yellow and melting slightly, sits centered atop the mushrooms, sprinkled with a bit of black pepper. Light specks of grated cheese and small green parsley leaves are scattered on the mushrooms and risotto, adding contrast. The bowl is white with a speckled gray pattern over a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for risotto?

Arborio rice is ideal because of its high starch content, which creates the creamy texture essential for risotto. Other short-grain rice like Carnaroli or Vialone Nano also work well, but long-grain rice won’t produce the same creaminess.

Is it necessary to add wine to the risotto?

Wine adds a subtle acidity and depth of flavor, but you can omit it if you prefer. Simply replace it with a bit more warm stock and continue cooking as usual.