Gordon Ramsay Parmesan Risotto Recipe
Here’s the thing about risotto: most people think it’s this complicated, fussy dish that requires a culinary degree to pull off.
It’s not.
Gordon Ramsay’s version proves that with the right technique and a bit of patience, you can make restaurant-quality risotto in your own kitchen.
I’ve been making this recipe for three years now, and it’s become my go-to whenever I want to feel like a proper chef. The creamy texture. The way the rice releases its starch and creates this luxurious sauce. The sharp bite of Parmesan against the buttery backdrop.
It’s comfort food that also happens to be elegant.
And here’s what most recipes won’t tell you: the secret isn’t in some fancy ingredient. It’s in the constant stirring and adding liquid gradually. That’s literally it.
Once you nail this technique, you can make any risotto variation your heart desires. But start here. Master this base recipe. Then go wild.
Quick Glance: What You’re Getting Into
| Factor | Reality Check |
|---|---|
| Active Time | 25-30 minutes of stirring (yes, really) |
| Total Time | 35-40 minutes |
| Skill Level | Intermediate (technique matters here) |
| Difficulty | Medium (it’s the stirring that gets you) |
| Serves | 4 people as a main, 6 as a side |
| Wow Factor | High (people will think you’re a pro) |
What You’ll Need
Main Ingredients
- 1½ cups Arborio rice (don’t substitute this)
- 6 cups chicken stock (or vegetable stock)
- 1 cup dry white wine (something you’d actually drink)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 cup freshly grated Parmesan cheese (get the good stuff)
- ½ teaspoon sea salt (plus more to taste)
- ¼ teaspoon black pepper (freshly ground)
- Fresh parsley for garnish (optional but pretty)
Why These Specific Ingredients Matter
| Ingredient | Why It’s Non-Negotiable |
|---|---|
| Arborio rice | High starch content creates that creamy texture |
| Good stock | Your risotto is only as good as your stock |
| Real Parmesan | Pre-grated has anti-caking agents that mess up texture |
| Dry white wine | Adds acidity and depth you can’t get elsewhere |
| Unsalted butter | You control the salt level yourself |
Also Read: Crispy Fish Batter
Tools You’ll Need
Essential:
- Large, heavy-bottomed saucepan or Dutch oven
- Separate pot for warming stock
- Wooden spoon (for constant stirring)
- Ladle
- Cheese grater
- Measuring cups
Nice to Have:
- Kitchen timer
- Apron (this gets messy)
- Glass of wine for the chef 🍷
Pro Tips
Gordon says: “The key to risotto is patience. You can’t rush it, and you can’t walk away from it.”
1. Keep your stock hot
This is huge and most home cooks mess it up.
Your stock needs to be simmering in a separate pot the entire time you’re making risotto.
Cold stock shocks the rice and stops the cooking process. Hot stock keeps everything moving smoothly and helps release that starch.
Set up your station with the stock pot right next to your risotto pot. Trust me on this.
2. The wine isn’t optional
I know some people want to skip the wine, but it’s really not just for flavor.
The acidity from the wine helps break down the rice and contributes to that creamy texture.
Plus, it adds this depth that water or extra stock just can’t replicate.
Use something decent. If you wouldn’t drink it, don’t cook with it.
3. Stir constantly, but not aggressively
You need to stir pretty much the entire time, but you’re not whipping cream here.
Gentle, consistent stirring releases the starch from the rice without breaking the grains.
Figure-eight motions work great. Put on a podcast or some music because you’re gonna be here awhile.
4. Add liquid gradually
This is where people lose patience and dump in too much liquid at once.
Add your stock one ladle at a time. Wait until it’s almost completely absorbed before adding more.
This gradual process is what creates that signature creamy texture. There’s no shortcut here.
5. Don’t overcook the rice
Risotto should be al dente. The rice should have a slight bite to it, not be mushy.
Most people overcook it because they’re scared of undercooking.
Start tasting at the 18-minute mark. You want tender rice with just a tiny bit of firmness in the center.
Step-by-Step Instructions
Step 1: Get your mise en place ready
This is French for “everything in its place” and it matters here.
Dice your onion. Mince your garlic. Grate your Parmesan. Measure your rice. Open your wine.
Once you start cooking, you can’t really step away, so having everything ready is crucial.
Put your stock in a separate pot and bring it to a gentle simmer. Keep it there.
Time commitment: 10 minutes of prep saves you chaos later.
Also Read: Creamy Lobster Bisque
Step 2: Start with the base
Heat your olive oil and 2 tablespoons of butter in your large, heavy-bottomed pan over medium heat.
When the butter is melted and foaming, add your diced onion.
Cook for about 3-4 minutes until it’s soft and translucent, not browned. We’re building flavor, not caramelizing.
Add the minced garlic and cook for another minute until fragrant.
Pro tip: If your onion starts browning, your heat is too high. Lower it immediately.
Step 3: Toast the rice
Add your Arborio rice to the pan with the onions and garlic.
Stir it around for about 2 minutes. You want each grain coated in the fat and slightly toasted.
The rice will start to look a bit translucent around the edges. That’s your cue.
This step is called “tostatura” and it’s essential for proper texture.
Step 4: Add the wine
Pour in your white wine all at once.
Stir continuously and let it bubble away. The smell is incredible at this point.
Keep stirring until the wine is almost completely absorbed. This takes about 2-3 minutes.
The alcohol will cook off, but the flavor stays.
Step 5: Begin the stock additions
Here’s where the real work begins.
Add one ladle of hot stock to the rice. Stir constantly.
When the liquid is almost completely absorbed (you’ll see the bottom of the pan when you stir), add another ladle.
Repeat this process. Over and over. For about 18-20 minutes.
I know it seems tedious. It is. But this is what makes risotto risotto.
The Stirring Timeline
| Minutes In | What’s Happening | What to Look For |
|---|---|---|
| 0-5 | Rice absorbing first stock additions | Rice still quite firm |
| 5-10 | Starches beginning to release | Mixture getting slightly creamier |
| 10-15 | Major starch release | Noticeably creamy, rice expanding |
| 15-18 | Almost done | Rice tender, liquid creamy |
| 18-20 | Final additions | Perfect al dente texture |
Step 6: Check for doneness
After about 18 minutes, start tasting your rice.
You want it tender with just a slight bite in the center. Not crunchy, not mushy.
If it’s still too firm, keep adding stock and stirring. Some batches take 22 minutes, some take 18.
Trust your taste buds more than the clock.
Step 7: Finish with butter and Parmesan
When your rice is perfect, remove the pan from heat.
Stir in the remaining 2 tablespoons of butter and your grated Parmesan.
Stir vigorously for about 30 seconds. This is called “mantecatura” and it’s what gives you that final luxurious texture.
The risotto should be creamy and flow slowly off your spoon. Gordon calls it “wave-like.”
Also Read: Cottage Cheese Edible Cookie Dough
Step 8: Rest and serve
Let the risotto rest for 1-2 minutes off the heat.
This lets the flavors meld and the texture settle into perfection.
Give it a final stir, taste for seasoning, and adjust salt and pepper as needed.
Serve immediately in warm bowls with extra Parmesan on the side.
Gordon’s note: “Risotto waits for no one. Serve it immediately or it’ll continue cooking and turn to porridge.”
The Texture Guide
| Stage | What It Looks Like | What It Means |
|---|---|---|
| Too Liquid | Pools around the rice | Keep cooking, keep stirring |
| Just Right | Flows slowly, rice visible | Perfect, serve now |
| Too Thick | Clumpy, doesn’t flow | Add splash of hot stock, stir |
| Overcooked | Mushy, porridge-like | Can’t fix this, learn for next time |
Substitutions and Variations
What You Can Change (And What You Can’t)
| Ingredient | Can Substitute? | Best Alternative | Impact |
|---|---|---|---|
| Arborio rice | No | Carnaroli rice only | Different rice = not risotto |
| Chicken stock | Yes | Vegetable stock | Makes it vegetarian |
| White wine | Reluctantly | Dry vermouth | Less complexity |
| Parmesan | Somewhat | Grana Padano | Similar but milder |
| Butter | No | Nothing works as well | Texture suffers |
Popular Variations to Try
Mushroom risotto: Sauté 2 cups sliced mushrooms separately in butter. Fold in at the end with the Parmesan.
Lemon risotto: Add zest of 2 lemons with the final butter addition. Bright and fresh.
Asparagus risotto: Blanch chopped asparagus and add in the last 5 minutes of cooking.
Saffron risotto: Steep a pinch of saffron threads in your hot stock. Classic Milan style.
Truffle risotto: Drizzle truffle oil over finished risotto. Fancy and indulgent.
Common Mistakes (And How to Avoid Them)
| Mistake | Why It Happens | The Fix |
|---|---|---|
| Mushy rice | Overcooked or too much liquid | Taste at 18 mins, stop when al dente |
| Gluey texture | Using wrong rice or pre-grated cheese | Only Arborio, fresh Parmesan |
| Rice too firm | Not enough cooking time | Keep adding stock, keep stirring |
| Watery risotto | Added liquid too fast | One ladle at a time, let absorb |
| Bland flavor | Cheap stock or no wine | Invest in good stock, don’t skip wine |
Make-Ahead Tips
Real talk: Risotto is best made fresh. But if you need to get ahead, here’s what works.
Partial cooking method: Cook the risotto until it’s about 75% done (around 15 minutes). Spread it on a baking sheet to cool. Refrigerate. When ready to serve, reheat with more hot stock and finish cooking.
Prep your ingredients: Dice onions, mince garlic, grate cheese, measure rice. Store separately in the fridge. This cuts your active cooking time significantly.
Make extra: Leftover risotto can become arancini (fried risotto balls) the next day. Actually worth making extra for this reason alone.
Storage Reality Check
| Storage Method | How Long | Quality Loss | Best Use |
|---|---|---|---|
| Room temp | 2 hours max | Rice continues cooking | Serve immediately |
| Refrigerator | 3 days | Gets thick and stodgy | Reheat with stock or make arancini |
| Freezer | 1 month | Texture changes significantly | Better to make fresh |
Reheating Leftover Risotto
Put it in a pan with a splash of hot stock or water.
Stir constantly over low heat until warmed through.
It won’t be quite as creamy as fresh, but it’s still good.
Or just embrace the arancini life and fry that leftover risotto into crispy balls.
Nutritional Information
Per Serving (as a main course for 4)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 425 | – |
| Fat | 18g | 23% |
| Saturated Fat | 10g | 50% |
| Carbohydrates | 48g | 16% |
| Fiber | 2g | 8% |
| Protein | 14g | 28% |
| Sodium | 890mg | 39% |
| Calcium | 285mg | 22% |
Note: Using vegetable stock and reducing butter/cheese will lower calories and fat content significantly.
Perfect Pairings
Also Read: Cottage Cheese Edible Cookie Dough
What to Serve With This
| Course Type | Best Match | Why |
|---|---|---|
| Protein | Grilled chicken or fish | Keeps it light, doesn’t compete |
| Vegetables | Simple green salad | Cuts the richness perfectly |
| Bread | Crusty Italian bread | For soaking up every drop |
| Wine | Pinot Grigio or Chardonnay | Complements the Parmesan beautifully |
My favorite pairing: Pan-seared scallops on top with a drizzle of brown butter. Absolutely incredible.
Timing Guide for Dinner Parties
| Dinner At | Start Prep At | Begin Cooking At | Serve At |
|---|---|---|---|
| 6:00 PM | 5:20 PM | 5:30 PM | 6:00 PM |
| 7:00 PM | 6:20 PM | 6:30 PM | 7:00 PM |
| 8:00 PM | 7:20 PM | 7:30 PM | 8:00 PM |
FAQ
Why can’t I use regular long-grain rice?
Because it won’t work.
Arborio rice has a high starch content that creates the creamy texture risotto is known for.
Regular rice doesn’t release enough starch, so you’ll end up with something closer to rice soup.
If you can’t find Arborio, Carnaroli is the only acceptable substitute.
Can I make this in advance?
Not really, not if you want it to be good.
Risotto is at its absolute best served immediately after cooking.
You can do the partial cooking method I mentioned above, but it’s never quite as good as fresh.
Plan to serve this right when it’s done.
Do I really need to stir constantly?
Yes, you really do.
The stirring releases the starch from the rice, which is what creates that creamy sauce.
If you stop stirring, the rice will stick to the bottom and burn, and you won’t get that proper texture.
Put on a podcast and commit to the process.
Can I use chicken broth from a can?
You can, but your risotto will only be as good as your stock.
If you’re using canned or boxed stock, go for low-sodium so you can control the salt level.
Homemade stock makes the best risotto, but good quality store-bought is fine.
Why is my risotto gluey and not creamy?
Two main culprits: you used pre-grated Parmesan (which has anti-caking agents), or you over-stirred too aggressively.
Always grate fresh Parmesan yourself.
And stir gently and consistently, not like you’re beating eggs.
How do I know when to stop adding stock?
When your rice is al dente and the texture is creamy but still flowing.
You might not use all 6 cups of stock, or you might need a bit more.
Trust your taste and texture check, not the measurements.
Can I make this vegetarian?
Absolutely.
Just swap the chicken stock for vegetable stock.
Everything else stays the same.
Make sure your Parmesan is vegetarian-friendly (some brands use animal rennet).
What if I don’t have white wine?
You can use dry vermouth as a substitute.
Or, in a pinch, skip it and use extra stock plus a squeeze of lemon juice at the end.
But the wine really does make a difference in depth of flavor.
Why does Gordon Ramsay’s method work so well?
Because he emphasizes the fundamentals: hot stock, constant stirring, gradual liquid addition, and not rushing the process.
There’s no shortcuts or tricks.
Just proper technique executed well.
Troubleshooting Mid-Cook
| Problem | When You’ll Notice | Quick Fix |
|---|---|---|
| Stock cooling down | Stock pot not steaming | Turn up heat under stock pot |
| Rice sticking | When stirring feels difficult | Lower heat slightly, keep stirring |
| Too much liquid | Rice swimming in stock | Stop adding stock, keep stirring until absorbed |
| Cooking too fast | Rice tender at 12 minutes | Lower heat, rice shouldn’t cook that fast |
| Not enough flavor | Tastes bland at end | Add more salt, extra Parmesan, pat of butter |
Wrapping Up
Gordon Ramsay’s Parmesan risotto isn’t complicated, but it does require your attention and patience.
You can’t multitask your way through this one. You need to be present, stirring, checking, tasting.
And that’s actually kind of nice in our distracted world, right? Thirty minutes where you’re just focused on making something delicious.
I hope you try this soon. Maybe this weekend when you have time to really focus. Or for a dinner party where you want to show off a bit.
When you make it, come back and tell me how it went.
Did you nail it on the first try? Did you burn the bottom? (We’ve all been there.) What did you serve it with?
Drop a comment below. I read every single one and I love hearing about your cooking adventures.
Now go grab some Arborio rice and show that stovetop who’s boss. 🍚
