Gordon Ramsay Truffle Risotto Recipe 

Gordon Ramsay Truffle Risotto is the definition of earthy elegance. It is made with a blend of wild mushrooms (like shiitake, chestnut, or porcini) and premium Arborio rice, cooked slowly until creamy and tender. The crowning glory is the infusion of truffle—whether through shavings of fresh black truffle, a high-quality truffle paste, or a finishing drizzle of truffle oil. It is a deeply savory, aromatic dish that often features on the Hell’s Kitchen menu, usually paired with perfectly seared scallops.

Try More Risotto Recipes:

• Gordon Ramsay Lobster Risotto Recipe
• Gordon Ramsay Asparagus Risotto Recipe
• Gordon Ramsay’s Shrimp Risotto

Why You Will Love This Truffle Risotto Recipe:

• Deep Umami: The combination of browned mushrooms, Parmesan, and truffle creates a savory “meatiness” without needing any meat.
• The Texture: It strikes the perfect balance—creamy and flowing (all’onda) but with grains that still have a slight bite.
• Versatile: It works beautifully as a vegetarian main course or as a sophisticated side dish for steak or fish.
• Aromatic: The scent of truffle hitting the hot rice just before serving is intoxicating.

Gordon Ramsay Truffle Risotto Ingredients

• The Rice Base
  • 300g Arborio or Carnaroli rice
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 150ml dry white wine
  • 1 liter vegetable or chicken stock (hot)
  • 2 tbsp olive oil
• The Mushroom Mixture
  • 250g mixed wild mushrooms (cremini, shiitake, oyster, or chestnut), cleaned and sliced
  • 1 tbsp butter
  • 1 tbsp fresh thyme leaves
• The Finish
  • 50g cold unsalted butter, cubed
  • 50g Parmesan cheese, freshly grated (plus extra for shaving)
  • 2 tbsp mascarpone cheese (optional, for extra creaminess)
  • 1 tbsp black truffle paste OR 1 tsp high-quality truffle oil (or fresh truffle if budget allows)
  • Salt and freshly ground black pepper
  • Fresh chives for garnish

How To Make Gordon Ramsay Truffle Risotto

1. Sauté the mushrooms: Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes until golden brown and their liquid has evaporated. Season with salt, pepper, and fresh thyme. Remove from the pan and set aside. (This prevents them from getting boiled and rubbery in the rice).
2. Toast the rice: In the same pan, add another splash of olive oil. Add the diced shallots and cook for 2 minutes until soft. Add the minced garlic and cook for 30 seconds. Stir in the rice and toast for 1–2 minutes until the grains are translucent at the edges.
3. Deglaze: Pour in the white wine. Stir constantly until the wine has fully evaporated and the alcohol smell has burned off.
4. Add stock slowly: Begin adding the hot stock one ladle at a time. Stir gently and wait for the liquid to be absorbed before adding the next ladle. Continue this process for 15 minutes.
5. Re-introduce mushrooms: Stir the cooked mushrooms back into the rice (save a few for garnish). Continue adding stock and stirring for another 3–5 minutes until the rice is tender but firm to the bite (al dente).
6. The Finish (Mantecatura): Remove the pan from the heat. Add the cold cubed butter, Parmesan cheese, mascarpone, and your truffle element (paste or oil).
7. Beat it: Stir vigorously to emulsify the cheese and butter into the starch. The risotto should be glossy and creamy. Taste and season with salt and pepper (be careful, as Parmesan is salty).
8. Serve: Ladle onto flat plates. Tap the bottom of the plate to spread the risotto out. Garnish with the reserved mushrooms, extra Parmesan shavings, chopped chives, and a final drizzle of truffle oil.

Recipe Tips

• Clean Mushrooms Dry: Do not wash mushrooms with water; they act like sponges. Wipe them clean with a damp cloth or brush to ensure they sear properly.
• Truffle Oil Caution: Truffle oil is potent. Use it sparingly. A few drops are better than a tablespoon, which can taste synthetic and overpowering.
• Stock Temperature: Keep your stock simmering in a separate pot. Adding cold stock will “shock” the rice and make the center of the grain chalky.
• Resting: Let the risotto sit in the pan off the heat for 1 minute before serving. This allows the flavors to settle and the texture to thicken slightly.

What To Serve With Truffle Risotto?

• Seared Scallops: The sweetness of scallops is the traditional Hell’s Kitchen pairing for this earthy risotto.
• Filet Mignon: Truffle and beef are a classic combination.
• Green Beans: Blanched green beans with lemon zest add a necessary crunch and freshness.

How To Store Leftovers Truffle Risotto?

• The Refrigerator (Short Term): Allow the risotto to cool completely to room temperature (but do not leave it out longer than 2 hours). Transfer it to an airtight container and store it in the fridge for up to 3 days. Note: The truffle aroma may fade slightly over time.
• The Freezer (Best for Arancini): Place the cooled risotto in a freezer-safe bag or container and freeze for up to 2 months. Warning: Freezing changes the texture of the rice, making it grainy and chalky. It is not recommended to eat frozen risotto as a bowl of creamy rice instead, thaw it to make fried risotto balls (Arancini).

How To Reheat Leftovers Truffle Risotto?

Risotto thickens significantly when cooled, turning into a stiff block. You need to reintroduce moisture and fat to bring back the creamy “all’onda” (flowing) texture.

• Stovetop (The Chef’s Way):
  1. Place the cold risotto in a saucepan over low heat.
  2. Add a splash of vegetable or chicken stock (about 1/4 cup per serving). Water works too, but stock adds flavor.
  3. Stir gently and constantly to break up the clumps without mashing the rice.
  4. Once hot, stir in a small knob of butter and a teaspoon of Parmesan to restore the glossy finish.
  5. Important: Truffle flavor fades with heat. Add a fresh drizzle of truffle oil after you take it off the stove, right before serving.
• Microwave (Quick Method):
  1. Place the risotto in a microwave-safe bowl.
  2. Add a tablespoon of stock or water and cover loosely with a damp paper towel.
  3. Heat on medium power (50%) for 1 minute.
  4. Stir vigorously. If it’s still cold or thick, heat in 30-second bursts, adding more liquid if needed until creamy.

FAQs

More Risotto Recipes:

• Gordon Ramsay Parmesan Risotto Recipe
• Gordon Ramsay Pea Risotto Recipe
• Gordon Ramsay’s Mushroom Risotto

Truffle Risotto Nutrition Facts

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 14g

Gordon Ramsay Truffle Risotto Recipe 

Recipe by Sophie LaneCourse: Dinners, Risotto, Lunch, SidesCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

580

kcal

Gordon Ramsay Truffle Risotto is the definition of earthy elegance. It is made with a blend of wild mushrooms (like shiitake, chestnut, or porcini) and premium Arborio rice, cooked slowly until creamy and tender. The crowning glory is the infusion of truffle—whether through shavings of fresh black truffle, a high-quality truffle paste, or a finishing drizzle of truffle oil. It is a deeply savory, aromatic dish that often features on the Hell’s Kitchen menu, usually paired with perfectly seared scallops.

Ingredients

• 300g Arborio or Carnaroli rice

• 2 shallots, finely diced

• 2 cloves garlic, minced

• 150ml dry white wine

• 1 liter vegetable or chicken stock (hot)

• 2 tbsp olive oil

• The Mushroom Mixture

• 250g mixed wild mushrooms (cremini, shiitake, oyster, or chestnut), cleaned and sliced

• 1 tbsp butter

• 1 tbsp fresh thyme leaves

• The Finish

• 50g cold unsalted butter, cubed

• 50g Parmesan cheese, freshly grated (plus extra for shaving)

• 2 tbsp mascarpone cheese (optional, for extra creaminess)

• 1 tbsp black truffle paste OR 1 tsp high-quality truffle oil (or fresh truffle if budget allows)

• Salt and freshly ground black pepper

• Fresh chives for garnish

Directions

• Sauté the mushrooms: Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes until golden brown and their liquid has evaporated. Season with salt, pepper, and fresh thyme. Remove from the pan and set aside. (This prevents them from getting boiled and rubbery in the rice).
• Toast the rice: In the same pan, add another splash of olive oil. Add the diced shallots and cook for 2 minutes until soft. Add the minced garlic and cook for 30 seconds. Stir in the rice and toast for 1–2 minutes until the grains are translucent at the edges.
• Deglaze: Pour in the white wine. Stir constantly until the wine has fully evaporated and the alcohol smell has burned off.
• Add stock slowly: Begin adding the hot stock one ladle at a time. Stir gently and wait for the liquid to be absorbed before adding the next ladle. Continue this process for 15 minutes.
• Re-introduce mushrooms: Stir the cooked mushrooms back into the rice (save a few for garnish). Continue adding stock and stirring for another 3–5 minutes until the rice is tender but firm to the bite (al dente).
• The Finish (Mantecatura): Remove the pan from the heat. Add the cold cubed butter, Parmesan cheese, mascarpone, and your truffle element (paste or oil).
• Beat it: Stir vigorously to emulsify the cheese and butter into the starch. The risotto should be glossy and creamy. Taste and season with salt and pepper (be careful, as Parmesan is salty).
• Serve: Ladle onto flat plates. Tap the bottom of the plate to spread the risotto out. Garnish with the reserved mushrooms, extra Parmesan shavings, chopped chives, and a final drizzle of truffle oil.

Notes

• Clean Mushrooms Dry: Do not wash mushrooms with water; they act like sponges. Wipe them clean with a damp cloth or brush to ensure they sear properly.
  Truffle Oil Caution: Truffle oil is potent. Use it sparingly. A few drops are better than a tablespoon, which can taste synthetic and overpowering.
  Stock Temperature: Keep your stock simmering in a separate pot. Adding cold stock will “shock” the rice and make the center of the grain chalky.
  Resting: Let the risotto sit in the pan off the heat for 1 minute before serving. This allows the flavors to settle and the texture to thicken slightly.