Gordon Ramsay Mushroom Risotto is a culinary staple that has terrified contestants on Hell’s Kitchen for years, but in reality, it is a simple dish to master if you follow the rules. Gordon’s version eschews heavy cream, relying instead on the starch of the rice and a technique called mantecatura (beating in cold butter and cheese at the end) to achieve that signature velvety texture. Infused with the deep, nutty flavor of dried porcini mushrooms and finished with fresh herbs, this is comfort food elevated to fine dining standards.
Try More Recipes:
- Gordon Ramsay’s Potato Crusted Halibut Recipe
- Gordon Ramsay Bloody Mary Linguine
- Gordon Ramsay Chicken Parmesan Recipe
Why You Will Love This Mushroom Risotto Recipe:
- Intense Umami: The secret to this recipe is using both dried porcini mushrooms (and their soaking liquid) and fresh mixed mushrooms. This doubles the mushroom flavor.
- No Cream Needed: Authentic risotto gets its creaminess from the rice starch and butter, making it lighter and cleaner on the palate than versions loaded with heavy cream.
- Restaurant Texture: By following Gordon’s specific steps—toasting the rice and adding stock gradually—you achieve rice that is tender but still has a slight bite (al dente).
- Versatile: It eats like a main course but also serves as the perfect side dish for steak or pan-seared scallops.
Gordon Ramsay Mushroom Risotto Ingredients
- 300g Arborio or Carnaroli rice (do not rinse)
- 25g dried porcini mushrooms
- 250g fresh mixed mushrooms (chestnut, cremini, oyster, or shiitake), sliced
- 2 shallots, finely diced
- 2 cloves garlic, crushed
- 1 liter chicken or vegetable stock (high quality)
- 100ml dry white wine (Sauvignon Blanc or Pinot Grigio)
- 50g unsalted butter (cubed and cold)
- 50g Parmesan cheese, freshly grated
- 2 tbsp olive oil
- Fresh herbs: Thyme sprigs and chopped parsley
- Salt and freshly ground black pepper
How To Make Gordon Ramsay Mushroom Risotto
- Soak the Porcini: Place the dried porcini mushrooms in a bowl and cover with 200ml of boiling water. Soak for 20 minutes. Drain the mushrooms, squeezing them gently, but save the soaking liquid. Roughly chop the soaked porcini.
- Prep the Stock: Pour the chicken or vegetable stock into a saucepan and bring it to a simmer. Add the reserved porcini soaking liquid to the stock (strain it through a sieve/paper towel to catch any grit). Keep this pot simmering gently on a back burner.
- Sauté Fresh Mushrooms: Heat a large, heavy-based pan (or risotto pan) over high heat with a drizzle of olive oil. Add the fresh sliced mushrooms. Season with salt and pepper. Sauté vigorously for 3 to 4 minutes until golden brown and nutty. Remove them from the pan and set aside.
- The Base (Soffritto): Turn the heat down to medium. Add a little more oil to the same pan. Add the diced shallots and cook for 2 minutes until soft. Add the garlic and the chopped porcini mushrooms. Cook for another minute.
- Toast the Rice (Tostatura): Add the rice to the pan. Stir constantly for 1 to 2 minutes. You want the rice grains to become hot and slightly translucent at the edges. This “toasting” prevents the rice from turning to mush.
- Deglaze: Pour in the white wine. It will hiss and steam. Stir until the wine has completely evaporated.
- Cook the Risotto: Begin adding the hot stock, one ladle at a time. Stir constantly. Wait until the liquid is almost fully absorbed by the rice before adding the next ladle.
- Process: Continue this process for about 15 to 18 minutes. The rice should be tender but still have a slight “bite” in the center.
- Finish (Mantecatura): When the rice is cooked, remove the pan from the heat. Return the sautéed fresh mushrooms to the pan. Stir in the cold cubed butter and the grated Parmesan cheese. Stir vigorously; this emulsifies the sauce, making it glossy and creamy.
- Serve: Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately on warm plates.
Recipe Tips
- Hot Stock is Non-Negotiable: If you add cold stock to the hot pan, you shock the rice and stop the cooking process, leading to a gluey texture. Keep your stock pot simmering next to your risotto pan.
- Cold Butter: Gordon insists on using cold cubes of butter at the very end. As they melt, they emulsify better than soft butter, giving the risotto a glossy sheen.
- Don’t Wash the Rice: Unlike basmati, you need the surface starch on risotto rice to create the creamy sauce. Never rinse it.
- Spread on a Plate: A good risotto should flow slightly when plated (the “wave” effect). If it stands up in a stiff mound, it is too dry—add a splash more stock.
What To Serve With Mushroom Risotto?
While delicious on its own this risotto is famous for pairing with Pan-Seared Scallops (a Hell’s Kitchen classic). It also works beautifully alongside a Roasted Chicken Breast or a Fillet Steak. For a vegetarian option, simply serve with a crisp Arugula Salad dressed with lemon and balsamic to cut through the richness of the rice.
How To Store Leftovers Mushroom Risotto?
- Refrigerate: Cool leftovers mushroom risotto quickly (spread it on a baking sheet to speed this up), then store in an airtight container for up to 2 days.
- Freeze: Not recommended. Freezing leftovers mushroom risotto destroys the texture of the rice, making it grainy.
How To Reheat Leftovers Mushroom Risotto?
- The “Liquid” Rule: Risotto hardens in the fridge. To reheat on the stove, you must add a splash of water or stock to loosen it up. Stir gently over medium heat until creamy again.
- Arancini (The Best Option): The best way to use leftover risotto is to not reheat it as risotto at all. Roll the cold rice into balls, stuff with mozzarella, breadcrumb them, and fry them to make Arancini.
FAQs
You can, but they have a high water content and less flavor. Chestnut or cremini mushrooms are much better on your Mushroom Risott.
The wine adds necessary acidity to balance the starch. If you can’t use alcohol, squeeze half a lemon into the rice right at the end of cooking instead for Mushroom Risott.
It simply hasn’t cooked long enough, or you kept the heat too high and the liquid evaporated before penetrating the grain. Turn the heat down and add another ladle of stock.
More Recipes:
- Gordon Ramsay Madeira Sauce Recipe
- Gordon Ramsay Beef Stroganoff Recipe
- Gordon Ramsay Steak Marinade Recipe
Mushroom Risotto Nutrition Facts
Serving Size: 1 bowl
- Calories: 550 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 600mg
- Total Carbohydrate: 70g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 12g
Gordon Ramsay’s Mushroom Risotto
Course: Risotto, Dinner, LunchCuisine: American, ItalianDifficulty: Easy4
servings20
minutes25
minutes550
kcalGordon Ramsay Mushroom Risotto is a culinary staple that has terrified contestants on Hell’s Kitchen for years, but in reality, it is a simple dish to master if you follow the rules. Gordon’s version eschews heavy cream, relying instead on the starch of the rice and a technique called mantecatura (beating in cold butter and cheese at the end) to achieve that signature velvety texture. Infused with the deep, nutty flavor of dried porcini mushrooms and finished with fresh herbs, this is comfort food elevated to fine dining standards.
Ingredients
300g Arborio or Carnaroli rice (do not rinse)
25g dried porcini mushrooms
250g fresh mixed mushrooms (chestnut, cremini, oyster, or shiitake), sliced
2 shallots, finely diced
2 cloves garlic, crushed
1 liter chicken or vegetable stock (high quality)
100ml dry white wine (Sauvignon Blanc or Pinot Grigio)
50g unsalted butter (cubed and cold)
50g Parmesan cheese, freshly grated
2 tbsp olive oil
Fresh herbs: Thyme sprigs and chopped parsley
Salt and freshly ground black pepper
Directions
- Soak the Porcini: Place the dried porcini mushrooms in a bowl and cover with 200ml of boiling water. Soak for 20 minutes. Drain the mushrooms, squeezing them gently, but save the soaking liquid. Roughly chop the soaked porcini.
- Prep the Stock: Pour the chicken or vegetable stock into a saucepan and bring it to a simmer. Add the reserved porcini soaking liquid to the stock (strain it through a sieve/paper towel to catch any grit). Keep this pot simmering gently on a back burner.
- Sauté Fresh Mushrooms: Heat a large, heavy-based pan (or risotto pan) over high heat with a drizzle of olive oil. Add the fresh sliced mushrooms. Season with salt and pepper. Sauté vigorously for 3 to 4 minutes until golden brown and nutty. Remove them from the pan and set aside.
- The Base (Soffritto): Turn the heat down to medium. Add a little more oil to the same pan. Add the diced shallots and cook for 2 minutes until soft. Add the garlic and the chopped porcini mushrooms. Cook for another minute.
- Toast the Rice (Tostatura): Add the rice to the pan. Stir constantly for 1 to 2 minutes. You want the rice grains to become hot and slightly translucent at the edges. This “toasting” prevents the rice from turning to mush.
- Deglaze: Pour in the white wine. It will hiss and steam. Stir until the wine has completely evaporated.
- Cook the Risotto: Begin adding the hot stock, one ladle at a time. Stir constantly. Wait until the liquid is almost fully absorbed by the rice before adding the next ladle. Process: Continue this process for about 15 to 18 minutes. The rice should be tender but still have a slight “bite” in the center.
- Finish (Mantecatura): When the rice is cooked, remove the pan from the heat. Return the sautéed fresh mushrooms to the pan. Stir in the cold cubed butter and the grated Parmesan cheese. Stir vigorously; this emulsifies the sauce, making it glossy and creamy.
- Serve: Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately on warm plates.
Notes
- Hot Stock is Non-Negotiable: If you add cold stock to the hot pan, you shock the rice and stop the cooking process, leading to a gluey texture. Keep your stock pot simmering next to your risotto pan.
Cold Butter: Gordon insists on using cold cubes of butter at the very end. As they melt, they emulsify better than soft butter, giving the risotto a glossy sheen.
Don’t Wash the Rice: Unlike basmati, you need the surface starch on risotto rice to create the creamy sauce. Never rinse it.
Spread on a Plate: A good risotto should flow slightly when plated (the “wave” effect). If it stands up in a stiff mound, it is too dry—add a splash more stock.
