Gordon Ramsay Parmesan Risotto Recipe is a masterclass in Italian comfort food, bringing the sophistication of fine dining right to your dinner table. It is made with high-quality Arborio or Carnaroli rice, finely diced shallots, a splash of dry white wine, and a rich, hot chicken stock. The result is a dish with a velvety, undulating texture—known as all’onda in Italian—where the rice grains remain perfectly al dente while suspended in a creamy, savory sauce. It is perfect for a romantic date night, a sophisticated dinner party starter, or simply as a luxurious solo meal when you crave something truly special.
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Why You Will Love This Parmesan Risotto Recipe:
- Restaurant Texture: It uses Gordon’s specific technique of vigorous beating at the end to release starch, creating an incredibly creamy finish without adding heavy cream.
- Deep Flavor: Toasting the rice and deglazing with wine builds layers of complexity that simple boiling cannot achieve.
- Versatility: This base recipe is delicious on its own but serves as the perfect canvas for additions like wild mushrooms, seared scallops, or truffle oil.
- Mindful Cooking: The process requires attention and stirring, which can be a relaxing, meditative ritual at the end of a busy day.
Gordon Ramsay Parmesan Risotto Ingredients
- 400 g Arborio or Carnaroli rice
- 1.5 liters chicken or vegetable stock (high quality)
- 2 shallots, finely diced
- 2 garlic cloves, crushed
- 150 ml dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 50 g unsalted butter, cold and cubed
- 80 g Parmesan cheese, freshly grated
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- Fresh herbs (chives or parsley) for garnish
- 1 tbsp mascarpone cheese (optional, for extra richness)
How To Make Gordon Ramsay Parmesan Risotto
- Heat the stock in a separate saucepan and keep it on a low simmer throughout the cooking process. Cold stock will shock the rice and stop it from cooking evenly.
- Sauté the aromatics by heating the olive oil in a wide, heavy-based pan over medium heat. Add the shallots and cook gently for 5 minutes until soft and translucent, then add the garlic and cook for another minute.
- Toast the rice by adding it to the pan and stirring well to coat every grain in the oil. Cook for 1 to 2 minutes until the edges of the rice become translucent and you smell a nutty aroma (this is called tostatura).
- Deglaze with wine by pouring in the white wine. It should sizzle loudly. Stir constantly until the wine has completely evaporated and the alcohol smell has cooked off.
- Add the stock one ladle at a time. Pour in a ladle of hot stock and stir continuously. Wait until the liquid is almost fully absorbed by the rice before adding the next ladle.
- Cook the rice for about 18 to 20 minutes, continuing the ladle-and-stir process. The rice is done when it is tender but still has a slight bite in the center (al dente).
- The “Mantecatura” is the final, crucial step. Remove the pan from the heat. Add the cold cubed butter and grated Parmesan (and mascarpone if using).
- Beat the risotto vigorously with a wooden spoon. This emulsifies the fat with the starch to create a glossy, creamy sauce.
- Season and serve by tasting and adjusting with salt and pepper. Serve immediately on warm plates, garnished with fresh herbs and extra Parmesan.
Recipe Tips
- Don’t wash the rice: Unlike other rice dishes, you need the surface starch on Arborio rice to create the creamy texture. Washing it will wash away the creaminess.
- Keep it moving: Constant stirring helps release the starch from the rice grains and prevents them from sticking to the bottom of the pan.
- Cold butter finish: Always use cold butter at the very end. As it melts slowly into the hot rice, it emulsifies better than melted butter, giving the dish a glossy sheen.
- Serve immediately: Risotto waits for no one. It will continue to cook and thicken on the plate, so serve it the moment it is ready.
What To Serve With Parmesan Risotto?
This Parmesan Risotto is rich enough to be a main course, perhaps served with a crisp green salad with a sharp vinaigrette to cut through the cheese. For a classic Gordon Ramsay pairing, serve it with pan-seared scallops or roasted butternut squash. It also works beautifully as a side dish to a roasted chicken breast or grilled fish.
How To Store Leftovers Parmesan Risotto?
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The texture will thicken significantly as it cools.
- Arancini: Leftover cold risotto is perfect for making Arancini (fried rice balls). Roll the cold rice into balls, coat in breadcrumbs, and deep fry.
- Freezing: It is not recommended to freeze risotto, as the rice tends to become grainy and the texture mushy upon thawing.
How To Reheat Leftovers Parmesan Risotto?
- Stovetop: Place the risotto in a saucepan over medium-low heat. You must add a splash of water, stock, or white wine to loosen the rice. Stir gently until it is creamy and piping hot for up 2-4 minutes.
- Microwave: Heat in short bursts, adding a little liquid and stirring in between to regain the creamy consistency for up 3 minutes..
FAQs
You can, but shallots are preferred because they have a milder, sweeter flavor that melts away into the dish. If using red or white onion, make sure to dice them very finely so you don’t get large chunks of onion in a smooth risotto.
Use a dry white wine that you would enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or an un-oaked Chardonnay. Avoid sweet wines, as they will throw off the savory balance of the cheese and stock.
If the rice is crunchy, it is undercooked. You likely ran out of stock or cooked it at too high a heat. Add a little hot water and continue cooking and stirring for a few more minutes until the grain is tender.
More Dinners Recipes:
- Gordon Ramsay’s Potato Crusted Halibut Recipe
- Gordon Ramsay Bloody Mary Linguine
- Gordon Ramsay Chicken Parmesan Recipe
Parmesan Risotto Nutrition Facts
- Calories: 450 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 680mg
- Total Carbohydrate: 55g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 12g
Gordon Ramsay Parmesan Risotto Recipe
Course: Risotto, Dinner, Lunch, SidesCuisine: American, ItalianDifficulty: Easy4
servings10
minutes25
minutes450
kcalGordon Ramsay Parmesan Risotto Recipe is a masterclass in Italian comfort food, bringing the sophistication of fine dining right to your dinner table. It is made with high-quality Arborio or Carnaroli rice, finely diced shallots, a splash of dry white wine, and a rich, hot chicken stock. The result is a dish with a velvety, undulating texture—known as all’onda in Italian—where the rice grains remain perfectly al dente while suspended in a creamy, savory sauce. It is perfect for a romantic date night, a sophisticated dinner party starter, or simply as a luxurious solo meal when you crave something truly special.
Ingredients
400 g Arborio or Carnaroli rice
1.5 liters chicken or vegetable stock (high quality)
2 shallots, finely diced
2 garlic cloves, crushed
150 ml dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
50 g unsalted butter, cold and cubed
80 g Parmesan cheese, freshly grated
2 tbsp olive oil
Salt and freshly ground black pepper
Fresh herbs (chives or parsley) for garnish
1 tbsp mascarpone cheese (optional, for extra richness)
Directions
- Heat the stock in a separate saucepan and keep it on a low simmer throughout the cooking process. Cold stock will shock the rice and stop it from cooking evenly.
- Sauté the aromatics by heating the olive oil in a wide, heavy-based pan over medium heat. Add the shallots and cook gently for 5 minutes until soft and translucent, then add the garlic and cook for another minute.
- Toast the rice by adding it to the pan and stirring well to coat every grain in the oil. Cook for 1 to 2 minutes until the edges of the rice become translucent and you smell a nutty aroma (this is called tostatura).
- Deglaze with wine by pouring in the white wine. It should sizzle loudly. Stir constantly until the wine has completely evaporated and the alcohol smell has cooked off.
- Add the stock one ladle at a time. Pour in a ladle of hot stock and stir continuously. Wait until the liquid is almost fully absorbed by the rice before adding the next ladle.
- Cook the rice for about 18 to 20 minutes, continuing the ladle-and-stir process. The rice is done when it is tender but still has a slight bite in the center (al dente).
- The “Mantecatura” is the final, crucial step. Remove the pan from the heat. Add the cold cubed butter and grated Parmesan (and mascarpone if using).
- Beat the risotto vigorously with a wooden spoon. This emulsifies the fat with the starch to create a glossy, creamy sauce.
- Season and serve by tasting and adjusting with salt and pepper. Serve immediately on warm plates, garnished with fresh herbs and extra Parmesan.
Notes
- Don’t wash the rice: Unlike other rice dishes, you need the surface starch on Arborio rice to create the creamy texture. Washing it will wash away the creaminess.
Keep it moving: Constant stirring helps release the starch from the rice grains and prevents them from sticking to the bottom of the pan.
Cold butter finish: Always use cold butter at the very end. As it melts slowly into the hot rice, it emulsifies better than melted butter, giving the dish a glossy sheen.
Serve immediately: Risotto waits for no one. It will continue to cook and thicken on the plate, so serve it the moment it is ready.
