Gordon Ramsay Parmesan Risotto Recipe
Let’s be honest, risotto scares people.
You hear stories about stirring for an hour straight. You worry it’ll turn into a sticky, gluey mess. It feels like one of those fancy dishes you only order at a restaurant.
I’m here to tell you it’s easier than you think. Gordon Ramsay’s recipe for parmesan risotto is straightforward. With a few key tricks I’ve learned over the years, you’ll be making creamy, perfect risotto at home.
What You’ll Need
Here are the simple ingredients that make this dish shine. Good quality makes a huge difference, especially with the cheese and rice.
- Arborio rice
- Dry white wine (like a Sauvignon Blanc or Pinot Grigio)
- Chicken or vegetable broth
- Yellow onion
- Garlic
- Unsalted butter
- Parmesan cheese
- Olive oil
- Salt and black pepper
- Fresh parsley or chives for garnish (optional)
Tools You’ll Use
You don’t need any special equipment for this. Just your basic kitchen gear.
- A wide, heavy-bottomed pot or Dutch oven
- A small saucepan (to keep the broth warm)
- A wooden spoon or spatula
- A ladle
- A sharp knife and cutting board
- A cheese grater
Pro Tips
I’ve made risotto thousands of times. These are the non-negotiable tips that will get you perfect results every single time.
- Warm Your Broth. Never add cold broth to your risotto. Keep it at a gentle simmer in a separate pot. Adding cold liquid shocks the rice and makes it cook unevenly.
- Toast The Rice. Don’t skip this. Sautéing the dry rice in oil for a minute until the edges look clear gives it a slightly nutty flavor. It also helps the grains absorb broth slowly.
- Master the “Mantecatura”. This is the final, most important step. Take the pot off the heat before adding the cold butter and parmesan. Stir everything in fast to create a creamy, velvety texture without any heat.
How to Make Gordon Ramsay’s Parmesan Risotto
Step 1: First, get everything ready. Finely chop your onion and garlic. Grate the parmesan cheese. Heat your broth in a small pot and keep it warm over low heat.
Step 2: Add a splash of olive oil to a large, wide pan over medium heat. Add the chopped onion and cook for about 5 minutes until soft. Then, add the garlic and cook for one more minute.
Step 3: Pour in the Arborio rice. Stir it constantly for about a minute to toast the grains. You’ll see the edges of the rice become a little see-through.
Step 4: Pour in the white wine. Let it bubble and cook off completely, stirring as it does. The sharp smell of alcohol will disappear.
Step 5: Now, start adding the warm broth. Add one ladle of broth at a time. Stir until the rice has absorbed almost all the liquid.
Step 6: Keep adding the broth, one ladle at a time, letting it absorb before adding the next. This whole process should take about 15-20 minutes. Keep stirring gently but you don’t need to stir nonstop.
Step 7: When the rice is almost cooked, it should be soft but still have a little bite. Taste it to check. You might not need all the broth.
Step 8: Take the pan off the heat. This is key. Add a knob of cold butter and the grated parmesan cheese. Season with salt and pepper.
Step 9: Beat everything together with your spoon. This final stir off the heat makes it super creamy. Let it sit for a minute, then serve right away. Garnish with fresh parsley if you like.
Substitutions and Variations
Risotto is easy to change up. Once you nail the basic recipe, try these ideas.
| Original Ingredient | Good Swap |
|---|---|
| Arborio Rice | Carnaroli Rice |
| Parmesan | Pecorino Romano |
| White Wine | Broth & Lemon Juice |
| Yellow Onion | Shallots |
You can also add other ingredients. Sautéed mushrooms, peas, or cooked shrimp are great additions. Stir them in at the very end with the cheese and butter.
Make-Ahead Tips
Risotto is really best when served immediately.
If you must, you can cook it about halfway through (stop adding broth when the rice is still very firm). Spread it on a baking sheet to cool quickly, then store it in the fridge. To finish, warm it in a pan and continue adding hot broth until it’s cooked through.
Risotto Troubleshooting
Things can go wrong, but they’re almost always fixable.
| Problem | Quick Fix |
|---|---|
| Too Gummy | Too much stirring |
| Too Crunchy | Needs more liquid |
| Too Soupy | Cook longer |
| Too Bland | Needs more salt |
Leftovers and Storage
Leftover risotto can be stored in an airtight container in the fridge for up to 3 days.
It won’t be as creamy when you reheat it. The best way to use leftovers is to make arancini (fried risotto balls). Just roll the cold risotto into balls, coat them in breadcrumbs, and fry until golden brown.
FAQs
Q1. Do I really have to use Arborio rice?
Ans: It’s the best choice for a creamy texture. Carnaroli is another great option. Regular long-grain rice won’t work the same way because it doesn’t have enough starch.
Q2. Can I make this without wine?
Ans: Yes. Just skip the wine step and move on to the broth. You can add a small squeeze of lemon juice at the end to add a little brightness.
Q3. Why is my risotto gluey instead of creamy?
Ans: This usually happens from over-stirring or over-cooking. Stir just enough to keep it from sticking, and stop cooking when the rice still has a slight bite.
Q4. How do I know when it’s done?
Ans: The texture should be creamy and fluid, not stiff. The rice grains should be soft on the outside but still have a tiny bite in the center (al dente). It should flow slowly if you tilt the pan.
Wrapping Up
See? Risotto is not that scary. This recipe gives you a perfect, creamy dish that will impress anyone, including yourself.
Now it’s your turn. Give this recipe a try this week. Come back and leave a comment below to let me know how it went! I’d love to hear about it.
