This Gordon Ramsay Mushroom Risotto recipe comes together in about 30 minutes and requires just one pot for a quick and easy weeknight meal that your family will love! Switch up the ingredients or toss in whatever you have in the fridge to make it your own, or use it as a fabulous ‘clean out the fridge’ meal to finish off those leftover veggies. It’s the perfect combination of comfort and versatility, all in one bowl of goodness!
Ingredient Breakdown
- Arborio Rice
- Warm Vegetable or Chicken Stock – (3½ to 4 cups)
- Mushrooms – (2 cups, sliced)
- Onion or Shallot – (1 small, finely chopped)
- Garlic – (2 cloves, minced)
- Unsalted Butter – (2 tbsp)
- Grated Parmesan Cheese – (½ cup)
- Dry White Wine – (½ cup, optional but traditional)
- Salt and Black Pepper – (to taste)
Let’s Get Cooking!
Now that you have your ingredients all set, let’s dive into the step-by-step instructions for this delightful risotto that will soon become your go-to recipe!
Heat the stock: Start by placing your vegetable or chicken stock in a saucepan over medium heat. You want it to be warm but not boiling, just warm enough to help the rice cook evenly.
Sauté the mushrooms: In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add the sliced mushrooms and a couple pinches of salt. Sauté for about 5-7 minutes until golden brown, stirring occasionally. Your kitchen will start to smell amazing! Once they’re golden, set them aside.
Cook the onions: In the same pot, add another tablespoon of butter. Toss in the finely chopped onion and sauté for about 3-4 minutes until they turn soft and translucent. Stir frequently, scraping the cheeks of the pot for those yummy bits leftover from the mushrooms.
Add garlic: Next, throw in the minced garlic and stir it all together for about a minute until fragrant. Honestly, if this doesn’t make you hungry, I don’t know what will!
Toast the rice: Now, pour in your Arborio rice. Give it a good stir, and let it toast for about 1-2 minutes. It’ll start turning slightly translucent; that’s when you know you’re in the right zone.
Add the wine (if using): Pour in the dry white wine and stir until it absorbs completely. This step is crucial, it’s where the magic happens! If you’re skipping the wine, just go ahead with the warm stock.
Add stock gradually: Begin adding the warm stock, one ladle at a time, stirring constantly. You want the rice to absorb the liquid before you add more. The process will take about 18-20 minutes. It’s like a dance; keep the rhythm going, and don’t forget to scrape the yummy bits off the bottom!
Check the texture: Once the rice is tender and creamy (this is the fun part!), stir in the sautéed mushrooms you set aside, along with the ½ cup of Parmesan cheese. Mix until the cheese is melted and everything is good and creamy.
Finish it off: Remove from heat and add a bit more butter for extra richness (trust me, it’s worth it). Give it a final seasoning of salt and black pepper to taste.
Serve and enjoy: I like serving this up hot with a sprinkle of extra Parmesan and maybe some fresh herbs. It’s comfort food at its finest!
Why I Love This Mushroom Risotto Recipe
This is my go-to recipe when I’m in need of something cozy yet easy to whip up! I’m a real sucker for creamy comfort food, and this risotto never disappoints. It’s a family favorite, and the best part is how versatile it can be—you can really use whatever you’ve got on hand. Plus, I love how it fills the kitchen with that delightful aroma of garlic and mushrooms. Just wait until your family digs in; they’ll be asking for seconds in no time!
If you loved this Mushroom Risotto, be sure to check out my Three Cheese Risotto, my Spring Vegetable Risotto, or my Seafood Risotto!
Why This Recipe Works
Quick & Easy : With a cooking time of about 30 minutes, you can get this delicious dish on the table without spending hours in the kitchen. It’s perfect for busy weeknights when you want something comforting!
Crowd-Pleaser : Honestly, the whole family will love it. It’s creamy, full of flavor, and the umami from the mushrooms is just another layer of goodness. Expect everyone to come back for seconds, be prepared to share!
Customizable : The beauty of this risotto is its flexibility. Don’t have mushrooms? No problem! You can use any other veggies you have hanging out in the fridge. Peas, asparagus, or even leftover roasted veggies will work beautifully.
Comfort Food : It’s loaded with tons of flavor and gives you that warm, fuzzy feeling with every bite. Risotto is like a hug in a bowl, who doesn’t love that?
Make-Ahead Friendly : You can make a batch of this risotto ahead of time. Just store it in an airtight container in the fridge for up to three days, reheat gently in a skillet, adding a splash of water or stock to loosen it up!
Budget-Friendly : Using simple, everyday ingredients makes this risotto a fantastic option that doesn’t break the bank! Plus, it makes use of those leftover bits you have lying around.
Serving and Storage Tips
What to Serve With This: Pair this mushroom risotto with a fresh green salad and some crusty bread for a complete meal. You can also serve it as a side dish alongside grilled chicken or fish!
Storage: This risotto will keep in the refrigerator for up to 3 days in an airtight container. Just remember, the texture may change and become thicker as it cools, so you’ll need to add a splash of stock or water when reheating.
Reheating Instructions: To reheat, warm it gently in a pan over medium-low heat. Keep stirring and add a little stock or water until it’s back to that creamy consistency. You can also use the microwave, just stir halfway through for even heating.
Freezer Friendly: While I don’t recommend freezing risotto due to its creamy texture, you can make a big batch and store portions in the refrigerator. It’s not the same as fresh but still tasty!
This Gordon Ramsay Mushroom Risotto is your ticket to an incredible meal that brings the family together around the dinner table, even during hectic weeks. Trust me, once you give this a try, it’ll become a share-worthy favorite for your home too!
And remember, cooking is all about experimenting and having fun, so dive in and enjoy every delicious step! Follow us on Pinterest for daily meal inspiration!
Mushroom Risotto
Ingredients
Method
- Heat the stock in a saucepan over medium heat until warm.
- In a large pot, melt 1 tablespoon of butter over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown. Set aside.
- In the same pot, add remaining butter and finely chopped onion. Sauté for 3-4 minutes until soft and translucent.
- Stir in minced garlic and sauté for about a minute until fragrant.
- Add Arborio rice and toast for 1-2 minutes until slightly translucent.
- Pour in the dry white wine (if using) and stir until absorbed completely.
- Gradually add the warm stock, one ladle at a time, stirring constantly until the rice absorbs the liquid before adding more. This should take about 18-20 minutes.
- Once the rice is tender and creamy, stir in the sautéed mushrooms and grated Parmesan cheese. Mix until the cheese is melted.
- Remove from heat, stir in a bit more butter, and season with salt and black pepper to taste.
- Serve hot with a sprinkle of extra Parmesan and fresh herbs if desired.