Gordon Ramsay’s Mushroom Risotto Was the Quietest Thing I’ve Made All Year

i didn’t have the energy for a lot of things. not for laundry. not for answering texts. definitely not for something with multiple pans or fancy timing.

but risotto? it asks for one pot and your attention.
and honestly, that’s exactly what i had to give.

no multitasking. no rushing.
just me, a spoon, and the quiet rhythm of adding stock, one ladle at a time.

What Gordon Ramsay Would Do

gordon’s mushroom risotto is classic—creamy without cream, rich from butter and parmesan, earthy with mushrooms, and finished with fresh parsley like a tiny green exhale.

he builds it slow: shallots softened in olive oil, arborio rice toasted just enough, a splash of white wine to deglaze the day. then it’s stock, stir, repeat. over and over.
there’s something meditative about it—almost stubbornly simple.

and that simplicity? it works. it really works.

What I Changed (And Why)

i didn’t have the bandwidth to make it fancy, so i made it mine:

• used baby bella mushrooms, thick-sliced—i wanted big, chewy bites
• skipped fresh parsley because i forgot i bought it (classic me)
• added a tiny bit of garlic when i cooked the shallots
• used vegetable stock instead of chicken—because that’s what was open
• finished it with a bit more butter than gordon would probably approve of. but hey. i needed softness.

oh—and i didn’t even grate the parmesan. i just broke it into chunks and stirred it in until it melted. no regrets.

How It Turned Out

it was creamy. earthy. soft without being boring.
every bite felt like a deep sigh.
the rice held a little bite—just enough to remind me i cooked it with care. the mushrooms were tender and juicy and a little browned around the edges. the whole pot glowed with butter and quiet.

and the stirring? it slowed my brain down.

by the time it was done, so was the day.
and i was okay with that.

So, Was It Worth It?

yes.
not because it was impressive or gourmet or instagrammable.
but because i cooked something for myself when i didn’t feel like doing anything. and that counts.

risotto’s not hard. it just asks for your presence.
and maybe that’s the point.

How to Make Gordon Ramsay’s Mushroom Risotto (Ava’s Tired-but-Trying Version)

one pot. one spoon. one quiet moment at a time.
this risotto doesn’t demand energy—it gives it back.

Smart Tips

• Warm your stock. cold stock = gluey rice. warm stock = silky magic.
• Stir often, but gently. like you’re checking in, not helicopter parenting it.
• Don’t walk away. the risotto knows. it always knows.
• Salt at the end. taste before finishing—parmesan is salty on its own.
• Eat it warm. don’t reheat unless you’re emotionally prepared for the downgrade.

FAQs

Can I use another rice?
Technically? Maybe. But arborio is the one that gives you that creamy magic.

Can I skip the wine?
Yes. Just add a little extra stock. But the wine does give depth, like a whisper of drama.

Can I add more cheese?
I mean… can you ever have too much cheese?