I revisited a Gordon Ramsay recipe for mushroom risotto made with Arborio rice, mushrooms, and Parmesan and uncovered a single surprising technique chefs quietly rely on.
I fell for this Creamy Mushroom Risotto the moment I tasted the first spoonful; it’s rich without being showy, and it makes you wonder how something so simple can feel so precise. I play with earthy mushrooms and nutty Arborio rice, then finish it with shaving of Parmesan that melts into silk, leaving a tang of umami that keeps you reaching for more.
It’s the kind of dish I bring out when I want dinner to feel like a statement, not a stunt, and yeah it reads like a Gordon Ramsay Recipe but it’s also my little twist you didn’t expect.
Ingredients
- Creamy, starchy rice; high in carbs, some protein, makes risotto velvety.
- Earthy mushrooms add umami, fibre, and vitamin B; low in calories.
- Concentrated porcini flavour, intense umami and antioxidants, so a little goes far.
- Savory, salty Parmesan cheese; rich in protein and calcium, adds nutty depth.
- Gives silkiness and mouthfeel, adds saturated fat and buttery richness.
- Olive oil brings monounsaturated fats, heart friendly, helps sautéing and adds mild fruit notes.
- White wine is acidic, brightens flavours, slight sweetness; alcohol cooks off, adds complexity.
- Stock is a savory liquid base, adds sodium and deep flavour, it anchors the dish.
Ingredient Quantities
- 300g Arborio rice
- 1.2 liters chicken or vegetable stock
- 300g mixed mushrooms (cremini and chestnut)
- 15g dried porcini mushrooms (optional)
- 2 tbsp olive oil
- 50g unsalted butter
- 2 shallots finely chopped
- 2 garlic cloves crushed
- 150ml dry white wine
- 75g freshly grated Parmesan plus extra to serve
- 2 tbsp chopped flat leaf parsley
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- Sea salt and freshly ground black pepper
- Zest of 1 lemon (optional)
How to Make this
1. Warm the
1.2 liters of stock in a saucepan until it barely simmers, then keep it on the lowest heat so it stays hot; if using the dried porcini, put the 15g in a small bowl, cover with a little hot stock, soak for 15 to 20 minutes then strain the soaking liquid into the main stock and reserve the mushrooms.
2. Clean and slice the 300g mixed mushrooms, leave a few pretty ones whole for garnish, heat 1 tablespoon of the olive oil with about half the butter in a large frying pan, fry the mushrooms in batches until golden and their liquid has mostly evaporated, season with salt and pepper and set them aside so they dont stew.
3. In a wide heavy saucepan heat the remaining olive oil and butter, add the 2 finely chopped shallots and the crushed garlic, sweat gently until soft but not coloured, scrape any fond from the mushroom pan into the risotto pan if you like the extra flavour.
4. Add the 300g Arborio rice to the shallots and stir for 1 to 2 minutes so the rice gets glossy and the edges look translucent, dont let it brown.
5. Pour in the 150ml dry white wine and stir until mostly absorbed, then begin adding the hot stock one large ladle at a time, stirring frequently and waiting until the liquid is almost absorbed before the next ladle, add the reserved porcini soaking liquid early on to deepen the flavour.
6. Keep going for about 18 minutes in total, keep the rice at a gentle simmer and stir often, taste as you go, the rice should be creamy and just tender with a slight bite in the centre when done.
7. When the rice is nearly cooked fold in the fried mushrooms, the thyme leaves, most of the 75g grated Parmesan, and the 2 tablespoons chopped parsley, then remove from the heat and stir in the remaining butter to enrich the texture, season with sea salt and plenty of freshly ground black pepper.
8. If you like a bright lift grate in the zest of 1 lemon now, give it a final stir, taste and adjust salt and pepper, dont worry if it looks a bit loose, risotto will thicken a touch as it rests.
9. Let it sit off the heat for 1 to 2 minutes, serve topped with the reserved mushrooms, extra Parmesan to finish and a light drizzle of olive oil if you want, serve immediately and enjoy.
Equipment Needed
1. Wide heavy-bottomed saucepan for cooking the risotto
2. Small saucepan to warm and keep the stock hot
3. Large frying pan or skillet for browning the mushrooms
4. Small bowl and fine sieve to soak and strain dried porcini, dont throw the soaking liquid away
5. Chef’s knife and chopping board for shallots garlic and mushrooms
6. Wooden spoon or heatproof spatula for stirring the rice often
7. Ladle for adding stock one scoop at a time
8. Measuring jug and kitchen scales for the wine stock and other ingredients
9. Microplane or fine grater for Parmesan and lemon zest, plus tongs for finishing and serving
FAQ
Creamy Mushroom Risotto Recipe Substitutions and Variations
- Stock: if you dont have chicken or veg stock, use a good mushroom stock or dissolve 1-2 tsp bouillon in 1.2L hot water; for extra depth add a splash of soy sauce or a little white wine vinegar.
- Arborio rice: swap with Carnaroli or Vialone Nano for an even creamier risotto; if youre in a pinch, sushi rice will work but it gets stickier.
- Mushrooms: use shiitake, oyster, or porcinis (fresh or rehydrated) instead of the cremini/chestnut mix; frozen wild mushrooms also make a decent shortcut.
- Parmesan: replace with Grana Padano or Pecorino Romano (Pecorino is saltier and tangier); for a vegan option try nutritional yeast or a store bought vegan parmesan.
Pro Tips
– Keep the stock piping hot while you add it, otherwise the rice keeps stopping and starting and you’ll get uneven cooking. Also, tasting as you go is way more useful than watching the clock, you’ll know when it’s got that tiny bite in the middle.
– Dry the mushrooms well and cook them in batches on high heat so they brown instead of stewing. Don’t crowd the pan, and save any browned bits from that pan to stir into the risotto later for extra depth.
– Stuff a piece of Parmesan rind or the porcini soaking bits into the stock while it simmers, it gives a quiet, savoury boost without shouting “cheese”. A knob of cold butter stirred in at the end makes the risotto silky, so add it off the heat and fold quickly.
– Season little by little rather than all at once, because cheese and reductions concentrate salt. If you want brightness add a tiny bit of lemon zest at the very end, not during cooking, otherwise you’ll lose that fresh lift.

Creamy Mushroom Risotto Recipe
I revisited a Gordon Ramsay recipe for mushroom risotto made with Arborio rice, mushrooms, and Parmesan and uncovered a single surprising technique chefs quietly rely on.
4
servings
579
kcal
Equipment: 1. Wide heavy-bottomed saucepan for cooking the risotto
2. Small saucepan to warm and keep the stock hot
3. Large frying pan or skillet for browning the mushrooms
4. Small bowl and fine sieve to soak and strain dried porcini, dont throw the soaking liquid away
5. Chef’s knife and chopping board for shallots garlic and mushrooms
6. Wooden spoon or heatproof spatula for stirring the rice often
7. Ladle for adding stock one scoop at a time
8. Measuring jug and kitchen scales for the wine stock and other ingredients
9. Microplane or fine grater for Parmesan and lemon zest, plus tongs for finishing and serving
Ingredients
-
300g Arborio rice
-
1.2 liters chicken or vegetable stock
-
300g mixed mushrooms (cremini and chestnut)
-
15g dried porcini mushrooms (optional)
-
2 tbsp olive oil
-
50g unsalted butter
-
2 shallots finely chopped
-
2 garlic cloves crushed
-
150ml dry white wine
-
75g freshly grated Parmesan plus extra to serve
-
2 tbsp chopped flat leaf parsley
-
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
-
Sea salt and freshly ground black pepper
-
Zest of 1 lemon (optional)
Directions
- Warm the
- 2 liters of stock in a saucepan until it barely simmers, then keep it on the lowest heat so it stays hot; if using the dried porcini, put the 15g in a small bowl, cover with a little hot stock, soak for 15 to 20 minutes then strain the soaking liquid into the main stock and reserve the mushrooms.
- Clean and slice the 300g mixed mushrooms, leave a few pretty ones whole for garnish, heat 1 tablespoon of the olive oil with about half the butter in a large frying pan, fry the mushrooms in batches until golden and their liquid has mostly evaporated, season with salt and pepper and set them aside so they dont stew.
- In a wide heavy saucepan heat the remaining olive oil and butter, add the 2 finely chopped shallots and the crushed garlic, sweat gently until soft but not coloured, scrape any fond from the mushroom pan into the risotto pan if you like the extra flavour.
- Add the 300g Arborio rice to the shallots and stir for 1 to 2 minutes so the rice gets glossy and the edges look translucent, dont let it brown.
- Pour in the 150ml dry white wine and stir until mostly absorbed, then begin adding the hot stock one large ladle at a time, stirring frequently and waiting until the liquid is almost absorbed before the next ladle, add the reserved porcini soaking liquid early on to deepen the flavour.
- Keep going for about 18 minutes in total, keep the rice at a gentle simmer and stir often, taste as you go, the rice should be creamy and just tender with a slight bite in the centre when done.
- When the rice is nearly cooked fold in the fried mushrooms, the thyme leaves, most of the 75g grated Parmesan, and the 2 tablespoons chopped parsley, then remove from the heat and stir in the remaining butter to enrich the texture, season with sea salt and plenty of freshly ground black pepper.
- If you like a bright lift grate in the zest of 1 lemon now, give it a final stir, taste and adjust salt and pepper, dont worry if it looks a bit loose, risotto will thicken a touch as it rests.
- Let it sit off the heat for 1 to 2 minutes, serve topped with the reserved mushrooms, extra Parmesan to finish and a light drizzle of olive oil if you want, serve immediately and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 500g
- Total number of serves: 4
- Calories: 579kcal
- Fat: 24.2g
- Saturated Fat: 9.8g
- Trans Fat: 0.1g
- Polyunsaturated: 1.5g
- Monounsaturated: 11.3g
- Cholesterol: 42.8mg
- Sodium: 447mg
- Potassium: 488mg
- Carbohydrates: 66.8g
- Fiber: 4.4g
- Sugar: 3g
- Protein: 16.2g
- Vitamin A: 310IU
- Vitamin C: 1.5mg
- Calcium: 216mg
- Iron: 1.9mg