Gordon Ramsay Parmesan Risotto Recipe

This Gordon Ramsay Parmesan Risotto is a rich and creamy recipe, which is made with Arborio rice and nutty Parmesan cheese. It’s the perfect cozy meal that feels fancy but comes together simply, ready in about 45 minutes.

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Gordon Ramsay Parmesan Risotto Ingredients

1200ml (about 5 cups) chicken broth (or stock or salted water)
15ml (1 tbsp) butter or extra virgin olive oil
50g (about 1/2 cup) finely chopped shallots
1 garlic clove, minced (about ½ teaspoon)
200g (about 1 cup) Arborio rice
Kosher salt, to taste
120ml (½ cup) dry white wine
100g (about 1 cup) Parmesan cheese, finely grated, divided
Freshly ground black pepper, to taste

How To Make Gordon Ramsay Parmesan Risotto

Warm the Broth: Pour the broth into a medium saucepan and place it over low heat. Keep it at a gentle simmer while you cook the risotto.
Sauté the Aromatics: In a separate large, heavy-bottomed pan or Dutch oven, melt the butter over medium-low heat. Add the finely chopped shallots and cook for about 4 minutes, until they soften and become translucent. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
Toast the Rice: Add the Arborio rice to the pan. Stir constantly for 2–5 minutes to toast the grains, ensuring every grain is coated in butter. The edges of the rice should look slightly translucent.
Deglaze and Add Liquid: Pour in the white wine and a ladleful of the warm broth. Stir constantly until the liquid is almost completely absorbed by the rice.
Continue Adding Broth: Continue adding the warm broth one ladleful at a time, stirring frequently. Wait for the rice to absorb most of the liquid before adding the next ladle. This gradual process, which should take about 25–35 minutes, is what creates the creamy texture.
Check for Doneness: The risotto is done when the rice is creamy and tender but still has a slight chew, or ‘al dente’.
Finish with Cheese and Rest: Remove the pan from the heat. Stir in half of the grated Parmesan cheese (50g) and a pinch of black pepper. Cover the pan and let the risotto rest for 5 minutes.
Serve: Spoon the risotto into warm bowls. Garnish with the remaining Parmesan cheese and an extra crack of black pepper. Serve immediately.

Recipe Tips

How do I get the creamiest texture? The secret to creamy risotto without adding cream is frequent stirring. The constant agitation rubs the starch off the surface of the Arborio rice, which dissolves into the liquid and creates a smooth, creamy sauce.
Why is it important to use warm broth? Adding cold liquid to the hot rice would shock the grains and cool down the pan, making the cooking process uneven. Keeping the broth at a gentle simmer ensures the risotto cooks consistently and efficiently.
Why use freshly grated Parmesan? Freshly grated Parmesan cheese from a block melts much more smoothly and has a brighter, nuttier flavor than pre-shredded cheese, which often contains anti-caking agents that can make the risotto grainy.
How do I season it correctly? Taste the risotto before you add the final seasoning. Chicken broth can be quite salty, so you may not need to add much extra salt.

What To Serve With Parmesan Risotto

This versatile and elegant dish can be a main course or a side. It pairs wonderfully with:

Pan-seared scallops or shrimp
A simple grilled chicken breast or steak
Sautéed mushrooms or roasted asparagus
A crisp, green salad with a lemon vinaigrette

How To Store Parmesan Risotto

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Risotto is best enjoyed fresh, as it will thicken considerably when chilled.
Reheat: To reheat, add a splash of broth or water to a saucepan with the risotto and warm it gently over low heat, stirring until it becomes creamy again.

Parmesan Risotto Nutrition Facts

Calories: 330kcal
Protein: 12g
Fat: 15g
Carbohydrates: 35g
Sodium: 800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I really have to stir constantly?

You don’t have to stir for the entire 30 minutes without stopping, but frequent stirring is essential. Stirring every minute or so is enough to release the starches and prevent the rice from sticking.

Can I make risotto without wine?

Yes. While the wine adds a traditional layer of acidity and depth, you can simply omit it and use an extra ladle of warm chicken broth to deglaze the pan instead. A small squeeze of lemon juice at the end can also help brighten the flavor.

What’s the best kind of rice for risotto

Arborio is the most common and widely available rice for risotto, and it works perfectly. Other excellent choices are Carnaroli (often called the u0022kingu0022 of risotto rice) and Vialone Nano, as they also have the high starch content needed for a creamy result.

Try More Recipes:

Gordon Ramsay Pea Risotto Recipe
Gordon Ramsay Scallop Risotto Recipe