Gordon Ramsay Chicken Risotto Recipe

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Gordon Ramsay Chicken Risotto is a masterclass in Italian comfort food, bringing together the nutty richness of Arborio rice with tender chunks of chicken and earthy mushrooms. The brilliance of this recipe (and Gordon’s signature touch) is the intense focus on texture and the “mantecatura” finish—vigorously beating in cold butter and Parmesan at the very end to create a glossy, lava-like consistency that spreads slowly across the plate rather than sitting in a stiff pile.

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Why You Will Love This Chicken Risotto Recipe:

Texture Perfection: It creates that elusive “al dente” bite—soft on the outside but with a tiny pleasant chew in the center of the grain.
Deep Flavor: Unlike quick rice dishes, the slow addition of stock forces the rice to release starch while absorbing the savory essence of the chicken and wine.
The “Gloss”: Gordon’s secret of finishing with cold cubed butter ensures a professional, shiny emulsion that coats every grain.
Versatile: It works beautifully as a standalone main course or as a sophisticated side dish for roasted meats.

Gordon Ramsay Chicken Risotto Ingredients

The Base

1 ½ cups (300g) Arborio Rice: Or Carnaroli rice. These short-grain varieties are non-negotiable for their high starch content.
2 Chicken Breasts or Thighs: Cut into bite-sized cubes. (Thighs offer more flavor and stay juicier).
1 cup (150g) Mushrooms: Chestnuts or cremini work best, sliced.
2 Shallots: Finely diced. (Gordon prefers shallots over onions for their sweeter, more subtle flavor).
2 cloves Garlic: Minced or crushed.

The Liquid & Flavor

½ cup Dry White Wine: Sauvignon Blanc or Pinot Grigio.
4 cups (1 Liter) Chicken Stock: High quality, kept simmering on a separate burner.
2 tbsp Olive Oil: For sautéing.
Fresh Thyme: Leaves stripped, for an earthy herbal note.

The Finish (Mantecatura)

3 tbsp (45g) Cold Unsalted Butter: Cubed. (Must be cold to emulsify properly).
½ cup Parmesan Cheese: Freshly grated.
1 tbsp Mascarpone: (Optional) Gordon often adds this for an extra luxurious, creamy finish.
Fresh Parsley: Chopped, for garnish.

How To Make Gordon Ramsay Chicken Risotto

Prep the Stock: Pour your chicken stock into a saucepan and bring it to a gentle simmer. Keep it hot throughout the entire cooking process (adding cold stock shocks the rice and ruins the texture).
Sear the Chicken & Mushrooms: Heat 1 tbsp of olive oil in a wide, heavy-bottomed pan. Season the chicken cubes with salt and pepper and sear until golden brown. Remove and set aside. In the same pan, sauté the mushrooms until browned and nutty. Remove and set aside with the chicken.
Toasting the Rice: Add the remaining oil to the pan. Sauté the shallots and garlic for 2 minutes until soft but not colored. Add the rice and toast it for 1–2 minutes, stirring constantly. You want the grains to become semi-translucent at the edges with a white “pearl” in the center.
Deglaze: Pour in the white wine. It will hiss and steam. Stir continuously until the wine has completely evaporated and the alcohol smell is gone.
The Slow Feed: Begin adding the hot stock, one ladle at a time. Stir gently and wait until the liquid is almost fully absorbed before adding the next ladle. This massage releases the starch.
Simmer: Continue this process for 18–20 minutes. Taste the rice—it should be soft but still have a slight “bite.”
Return the Meat: About 5 minutes before the rice is done, stir the cooked chicken and mushrooms (and any resting juices) back into the pan to warm through.
The Rest: Once the rice is cooked and the texture is creamy but fluid, remove the pan from the heat.
Mantecatura: Add the cold butter cubes, Parmesan cheese, and mascarpone (if using). Beat them vigorously into the rice with a wooden spoon. This is where the magic happens—the risotto will become glossy and rich.
Serve: Season with salt and pepper to taste. Spoon onto flat plates (tap the bottom of the plate to spread the risotto out) and garnish with fresh parsley.

Recipe Tips

The “Wave” Test: When you tilt the pan, the risotto should ripple and flow like lava. If it stays in a stiff clump, it is too dry—add a splash more stock.
Constant Heat: Keep the rice at a steady, gentle simmer. If it boils too hard, the outside breaks before the inside cooks; if it’s too low, it becomes gluey.
No Washing: Never rinse Arborio rice before cooking. You need that surface dust (starch) to create the creamy sauce.
Cold Butter: Using cold butter at the end is crucial. As it melts slowly, it emulsifies with the starch and stock to create a velvety sauce that doesn’t split.

What To Serve With Chicken Risotto?

Arugula Salad: A peppery, lemon-dressed salad cuts through the richness of the cheese and butter.
Focaccia: To mop up the sauce.
Crisp White Wine: Serve the same wine you used for cooking to tie the flavors together.

How To Store Leftovers Chicken Risotto?

Cool Quickly & Spread: Spread the hot risotto onto a wide baking sheet in a thin layer to cool it down rapidly (within 1 hour). Do not leave it in the deep pot, as rice can develop harmful bacteria if kept warm for too long.
Refrigerate: Transfer to an airtight container once cool. It will last for 2–3 days. Be aware that the rice will continue to absorb liquid and turn into a stiff block in the fridge—this is normal.
Freeze (With Caution): You can freeze risotto for up to 2 months, but the rice texture may become slightly grainy or mushy upon thawing. It is often better to repurpose frozen risotto for fried balls rather than eating it as a bowl of rice.

How To Reheat Leftovers Chicken Risotto?

Stovetop (Best Method): Place the cold block of risotto in a saucepan over medium heat. Add a splash of hot chicken stock or water (about ¼ cup per serving) to loosen the grains. Stir gently and continuously until the rice absorbs the liquid and becomes creamy again.
Microwave: Place the risotto in a microwave-safe bowl and drizzle with 2–3 tablespoons of stock or water. Cover with a lid or damp paper towel to trap steam. Heat in 1-minute intervals, stirring well between each blast to ensure even heating and to break up clumps.

FAQs

Do I really have to stir constantly Chicken Risotto?

You don’t need to stir like a machine without stopping, but you cannot walk away. Regular stirring (every 30 seconds or so) is scientifically necessary because the friction rubs the grains against each other. This friction releases the starch (amylopectin) which thickens the liquid into a creamy sauce. If you don’t stir, you just get boiled rice floating in soup.

Can I make Chicken Risotto without wine?

Yes. The wine is primarily there to add acidity, which cuts through the richness of the butter and cheese. If you don’t consume alcohol, simply omit it and use more chicken stock. To replace the acidity, add a squeeze of fresh lemon juice right at the end before serving.

hy is my rice still crunchy/chalky in the middle on Chicken Risotto?

This means the risotto is undercooked, likely because the heat was too high or you ran out of liquid too fast. The stock evaporated before the rice could absorb it. Turn the heat down to low, add a splash more hot water or stock, and keep stirring until the grain is tender but still has a firm bite.

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Chicken Risotto Nutrition Facts

(Per serving, assuming 4 servings)

Calories: ~580 kcal
Total Fat: 24g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 650m
Total Carbohydrate: 55g
Protein: 28g