Gordon Ramsay Parmesan Risotto

Try this Gordon Ramsay Parmesan Risotto for a creamy, flavorful dish that uses chicken broth, butter, shallots, garlic, Arborio rice, white wine, and Parmesan cheese. It takes 55 minutes to make and serves 4.

💗 Why This Recipe Will Impress Your Guests:

• Creamy and flavorful. The Parmesan cheese and Arborio rice create a rich, satisfying taste.
• Simple and quick to make. With basic ingredients and a 30-minute cooking time, it’s perfect for busy days.
• Versatile. Add your choice of vegetables or protein for a personalized touch.
• Restaurant-quality. Impress your guests with this elegant, restaurant-worthy dish.

❓ What Is Gordon Ramsay’s Parmesan Risotto Recipe?

Gordon Ramsay’s Parmesan Risotto is a creamy Italian dish made with Arborio rice, chicken broth, shallots, garlic, white wine, and Parmesan cheese. Known for its rich, cheesy taste and creamy texture, it gets its name from the prominent use of nutty Parmesan cheese.

📜 Gordon Ramsay Parmesan Risotto Ingredients

• 5 cups chicken broth (or chicken stock or salted water)
• 1 tablespoon butter or extra virgin olive oil
• ⅓ cup finely chopped shallots
• ½ teaspoon minced garlic (about 1 garlic clove)
• 1 cup Arborio rice
• Kosher salt, to taste
• ½ cup dry white wine, room temperature
• 1 cup Parmesan cheese, finely grated, divided
• Freshly ground black pepper, to taste

🍚 Gordon Ramsay Parmesan Risotto Instructions

1. Over medium-low heat, bring the broth to a low boil in a medium-sized saucepan. Then, lower the heat to a low level and keep the stock just below a simmer. While the rice is cooking, you want the soup to be about the same temperature as the rice.
2. Heat the butter over medium-low heat in a large pan or Dutch oven. Add the shallots and cook for about 4 minutes, until they are soft and clear.
3. Add the garlic and keep stirring for 30 to 60 seconds, or until the garlic smells good. Season the rice with salt and then add it to the onion and garlic blend.
4. Stir everything together. Stir the rice often for another 2 to 5 minutes, or until it is well coated and starting to turn clear.
5. Mix the rice with about ½ cup of warm soup and a splash of wine.
6. Use a wooden spoon to stir the rice around a lot until it has soaked up all the liquid. Add the rest of the broth in ½ cup portions, adding a splash of wine after each addition and letting the rice soak up the liquid between additions. Keep doing this for about 25 to 35 minutes, or until the rice is al dente. (You might not need all of the liquid.)
7. Take the pan off the heat and add pepper and ½ cup of Parmesan cheese. Stir to mix. Wrap it up and let it rest for five minutes.
8. Add a few cracks of black pepper and the rest of the cheese as a garnish.

💭 Recipe Tips

• Use warm broth to maintain the risotto temperature during cooking.
• Avoid overcooking rice; aim for a creamy, slightly firm texture.
• Opt for dry white wine for a balanced, flavorful risotto.
• Gradually add cheese to prevent clumping and ensure even melting.
• Taste before adding salt; Parmesan adds its own saltiness.

🥗 What To Serve With Parmesan Risotto?

Pair Gordon Ramsay’s Parmesan Risotto with grilled vegetables, roasted chicken, shrimp, or a fresh salad for a well-balanced and satisfying meal that complements its creamy richness perfectly.

How To Store Leftovers Parmesan Risotto?

• In The Fridge. To store traditional Leftovers Parmesan Risotto refrigerate it in an airtight container for up to 3 days.
• In The Freezer. To freeze Leftovers Parmesan Risotto , portion it into freezer-safe bags or containers, label with the date, and freeze for up to 1 month.

How To Reheat Leftovers Parmesan Risotto?

• In The Microwave. add a splash of broth Leftovers Parmesan Risotto cover, and heat in intervals, stirring for up 5 minutes.
• On The Stovetop. Reheat gently Leftovers Parmesan Risotto with adding a bit of broth and stirring frequently for up 7 minutes.

FAQs

Gordon Ramsay Parmesan Risotto

Erin Table for Seven

Try this Gordon Ramsay Parmesan Risotto for a creamy, flavorful dish that uses chicken broth, butter, shallots, garlic, Arborio rice, white wine, and Parmesan cheese. It takes 55 minutes to make and serves 4.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine British

Servings 4

Calories 359 kcal

Ingredients

  

1x2x3x

• 5 cups chicken broth or chicken stock or salted water
• 1 tablespoon butter or extra virgin olive oil
• ⅓ cup finely chopped shallots
• ½ teaspoon minced garlic about 1 garlic clove
• 1 cup Arborio rice
• Kosher salt to taste
• ½ cup dry white wine room temperature
• 1 cup Parmesan cheese finely grated, divided
• freshly ground black pepper to taste

Instructions

 

• Over medium-low heat, bring the broth to a low boil in a medium-sized saucepan. Then, lower the heat to a low level and keep the stock just below a simmer. While the rice is cooking, you want the soup to be about the same temperature as the rice.
• Heat the butter over medium-low heat in a large pan or Dutch oven. Add the shallots and cook for about 4 minutes, until they are soft and clear.
• Add the garlic and keep stirring for 30 to 60 seconds, or until the garlic smells good.
• Season the rice with salt and then add it to the onion and garlic blend.
• Stir everything together. Stir the rice often for another 2 to 5 minutes, or until it is well coated and starting to turn clear.
• Mix the rice with about ½ cup of warm soup and a splash of wine.
• Use a wooden spoon to stir the rice around a lot until it has soaked up all the liquid. Add the rest of the broth in ½ cup portions, adding a splash of wine after each addition and letting the rice soak up the liquid between additions. Keep doing this for about 25 to 35 minutes, or until the rice is al dente. (You might not need all of the liquid.)
• Take the pan off the heat and add pepper and ½ cup of Parmesan cheese. Stir to mix.
• Wrap it up and let it rest for five minutes.
• Add a few cracks of black pepper and the rest of the cheese as a garnish.

Notes

• Use warm broth to maintain risotto temperature during cooking.
• Avoid overcooking rice; aim for a creamy, slightly firm texture.
• Opt for dry white wine for a balanced, flavorful risotto.
• Gradually add cheese to prevent clumping and ensure even melting.

Nutrition

Calories: 359kcalCarbohydrates: 46gProtein: 15gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 1517mgPotassium: 203mgFiber: 2gSugar: 3gVitamin A: 289IUVitamin C: 2mgCalcium: 321mgIron: 3mg

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