Gordon Ramsay Cheese Risotto is the ultimate comfort food, blending the nuttiness of toasted rice with a mix of melting cheeses. It typically features a combination of Parmesan and a semi-soft cheese like Taleggio or Fontina, finished with mascarpone for an ultra-creamy texture. The flavor is rich, salty, and sharp, with a texture that is fluid and glossy, never clumpy. It’s ready in under 40 minutes and works as a decadent main or a stunning side.
Try More Risotto Recipes:
- Gordon Ramsay Beet Risotto Recipe
- Gordon Ramsay Chicken Risotto Recipe
- Gordon Ramsay’s Pumpkin Risotto
Why You Will Love This Cheese Risotto Recipe:
- The Cheese Blend: Using both a hard cheese (Parmesan) and a soft melting cheese (Taleggio/Fontina) creates complex layers of flavor—salty, nutty, and creamy.
- It’s Foolproof: Because cheese brings so much fat and flavor, it’s harder to mess up the texture than a delicate seafood risotto.
- Pantry Friendly: You likely have the rice, stock, and at least one cheese in your fridge right now.
- Comfort Factor: It’s basically the grown-up, Italian version of mac and cheese.
Gordon Ramsay Cheese Risotto Ingredients
- 1.5 cups Arborio Rice: The essential base for the creamy starch.
- 1 liter Chicken or Vegetable Stock: Keep it hot. Use chicken for a richer taste, vegetable for vegetarian.
- 1 Shallot: Finely diced.
- 1/2 cup Dry White Wine: To deglaze and cut the richness.
- 1/2 cup Taleggio Cheese: Cubed (rind removed). If you can’t find Taleggio, use Fontina or Brie. This gives the “ooze.”
- 1/2 cup Parmesan Cheese: Freshly grated. This gives the savory, salty punch.
- 2 tbsp Mascarpone: Gordon’s secret weapon for a velvety finish without heaviness.
- Fresh Thyme: Leaves picked, for an earthy aroma.
How To Make Gordon Ramsay Cheese Risotto
- Toast the Base: In a wide pan, heat a splash of olive oil over medium heat. Sweat the diced shallots for 2 minutes. Add the rice and toast for 1-2 minutes until the grains are hot and translucent at the edges.
- Deglaze: Pour in the white wine. Stir constantly until it has evaporated completely. This acidity is crucial to balance the heavy cheese coming later.
- The Slow Cook: Add a ladle of hot stock. Stir. Let the rice absorb the liquid. Repeat this cycle—ladle, stir, absorb—for about 15-18 minutes. The rice should be tender but still have a tiny white core of “bite” (al dente).
- Add the Soft Cheese: When the rice is cooked, turn the heat down to low. Stir in the cubes of Taleggio (or your soft cheese choice) and the fresh thyme. Stir until the cheese has fully melted into the rice.
- The Finish (Mantecare): Remove the pan from the heat. This stops the cooking. Stir in the Mascarpone and grated Parmesan vigorously. This beats air into the risotto and makes it glossy.
- Serve: Taste and season with pepper (you likely won’t need salt because of the cheese). Serve immediately on warm plates.
Recipe Tips
- Watch the Salt: Stock is salty. Parmesan is salty. Taleggio is salty. Do not add extra salt to the pan until you have tasted the final dish at the very end.
- Remove the Rind: If using Taleggio or Brie, cut off the rind. It doesn’t melt well and leaves chewy bits in your smooth rice.
- Serve Fast: Cheese risotto sets faster than other types because the cheese hardens as it cools. Get it from the pan to the plate instantly.
- Acidity is Your Friend: If it tastes too heavy, a tiny squeeze of lemon juice or a drop of aged balsamic vinegar on top can wake up the flavors.
What To Serve With Cheese Risotto?
- Roasted Mushrooms: Their earthiness pairs perfectly with the strong cheese.
- Prosciutto: Drape a few thin slices over the top for a salty, crispy contrast.
- Bitter Greens: A salad of radicchio or arugula with vinaigrette cuts through the fat.
How To Store Leftovers Cheese Risotto?
- Fridge: Store in an airtight container for 3-4 days. It will turn into a solid block as it chills.
- Freezer: No. Dairy-heavy sauces separate and become grainy when frozen and thawed.
How To Reheat Leftovers Cheese Risotto?
- Arancini (Best): Since cold cheese risotto is stiff, it’s perfect for rolling into balls, breading, and frying to make Arancini (rice balls).
- Stovetop: If you want to eat it as a bowl, put it in a pan with a splash of water and stir gently until the cheese melts again.
FAQs
You can, but it will taste very different—more like a cheesy casserole. If you use cheddar, use a sharp aged white cheddar and grate it finely so it doesn’t get oily.
Yes! Gorgonzola makes an incredible risotto. Just use a little less of it because the flavor is very strong.
Use 2 tablespoons of heavy cream or a knob of unsalted butter. It won’t be quite as light, but it will still be delicious.
You might have used a cheese like Mozzarella. Mozzarella is great for pizza but bad for risotto because it creates long strings rather than a creamy sauce. Stick to Parmesan, Taleggio, or Fontina.
Yes, rice and cheese are naturally gluten-free. Just check your stock to make sure it doesn’t contain wheat-based thickeners.
More Risotto Recipes:
- Gordon Ramsay Crab Risotto Recipe
- Gordon Ramsay Butternut Squash Risotto
- Gordon Ramsay Truffle Risotto Recipe
Cheese Risotto Nutrition Facts
- Calories: 580
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 60mg
- Sodium: 900mg
- Total Carbohydrates: 55g
- Protein: 18g
Gordon Ramsay Cheese Risotto Recipe
Course: Risotto, Dinner, Lunch, SidesCuisine: American, BrititshDifficulty: Easy4
servings30
minutes40
minutes300
kcalGordon Ramsay Cheese Risotto is the ultimate comfort food, blending the nuttiness of toasted rice with a mix of melting cheeses. It typically features a combination of Parmesan and a semi-soft cheese like Taleggio or Fontina, finished with mascarpone for an ultra-creamy texture. The flavor is rich, salty, and sharp, with a texture that is fluid and glossy, never clumpy. It’s ready in under 40 minutes and works as a decadent main or a stunning side.
Ingredients
1.5 cups Arborio Rice: The essential base for the creamy starch.
1 liter Chicken or Vegetable Stock: Keep it hot. Use chicken for a richer taste, vegetable for vegetarian.
1 Shallot: Finely diced.
1/2 cup Dry White Wine: To deglaze and cut the richness.
1/2 cup Taleggio Cheese: Cubed (rind removed). If you can’t find Taleggio, use Fontina or Brie. This gives the “ooze.”
1/2 cup Parmesan Cheese: Freshly grated. This gives the savory, salty punch.
2 tbsp Mascarpone: Gordon’s secret weapon for a velvety finish without heaviness.
Fresh Thyme: Leaves picked, for an earthy aroma.
Directions
- Toast the Base: In a wide pan, heat a splash of olive oil over medium heat. Sweat the diced shallots for 2 minutes. Add the rice and toast for 1-2 minutes until the grains are hot and translucent at the edges.
- Deglaze: Pour in the white wine. Stir constantly until it has evaporated completely. This acidity is crucial to balance the heavy cheese coming later.
- The Slow Cook: Add a ladle of hot stock. Stir. Let the rice absorb the liquid. Repeat this cycle—ladle, stir, absorb—for about 15-18 minutes. The rice should be tender but still have a tiny white core of “bite” (al dente).
- Add the Soft Cheese: When the rice is cooked, turn the heat down to low. Stir in the cubes of Taleggio (or your soft cheese choice) and the fresh thyme. Stir until the cheese has fully melted into the rice.
- The Finish (Mantecare): Remove the pan from the heat. This stops the cooking. Stir in the Mascarpone and grated Parmesan vigorously. This beats air into the risotto and makes it glossy.
- Serve: Taste and season with pepper (you likely won’t need salt because of the cheese). Serve immediately on warm plates.
Notes
- Watch the Salt: Stock is salty. Parmesan is salty. Taleggio is salty. Do not add extra salt to the pan until you have tasted the final dish at the very end.
Remove the Rind: If using Taleggio or Brie, cut off the rind. It doesn’t melt well and leaves chewy bits in your smooth rice.
Serve Fast: Cheese risotto sets faster than other types because the cheese hardens as it cools. Get it from the pan to the plate instantly.
Acidity is Your Friend: If it tastes too heavy, a tiny squeeze of lemon juice or a drop of aged balsamic vinegar on top can wake up the flavors.
