Gordon Ramsay Parmesan Risotto Recipe

This delicious Parmesan Risotto is a creamy and comforting dish that’s quick and easy to make. With simple ingredients like Arborio rice, butter, and Parmesan cheese, you can create a flavorful meal in no time. Perfect for a cozy dinner, this risotto is sure to impress with its rich, velvety texture and unbeatable taste.

Ingredients Needed:

• 1200 ml chicken broth or chicken stock or salted water
• 15 ml butter or extra virgin olive oil
• 50 g finely chopped shallots
• 1 garlic clove (½ tsp minced garlic)
• 200 g Arborio rice
• Kosher salt, to taste
• 120 ml dry white wine,
• 100 g Parmesan cheese, finely grated, divided
• Freshly ground black pepper, to taste

How To Make Parmesan Risotto Recipe?

1. Prepare the Broth: Heat the chicken broth in a medium saucepan until it’s just below a simmer, and keep it warm.
2. Cook the Shallots: In a large pan, melt the butter over medium-low heat. Add the shallots and cook for 4 minutes until soft.
3. Add Garlic: Stir in the garlic and cook for 30–60 seconds until fragrant.
4. Add Rice: Stir in the rice and cook for 2–5 minutes, coating the rice in the butter until it starts to turn translucent.
5. Add Broth and Wine: Add 120 ml (½ cup) of warm broth and a splash of wine. Stir until the rice absorbs the liquid. Keep adding the broth in 120 ml (½ cup) portions, with a splash of wine each time, stirring until the rice absorbs it. Repeat until the rice is tender (about 25–35 minutes).
6. Finish the Risotto: Remove from heat and stir in 50 g (½ cup) Parmesan cheese and black pepper to taste.
7. Rest: Let the risotto rest for 5 minutes.
8. Serve: Top with the remaining Parmesan and a few cracks of black pepper before serving.

Recipe Tips:

• Stir Often: Stir the rice often while cooking to make it creamy.
• Use Warm Broth: Keep your broth warm to cook the rice properly.
• Add Broth Slowly: Add the broth a little at a time and let the rice soak it up before adding more.
• Grate Fresh Parmesan: Use freshly grated Parmesan for a better flavor and smoother texture.
• Taste and Season: Taste your risotto before serving and adjust the salt and pepper if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the risotto to room temperature, then store it in a container in the fridge for up to 2 days.
• Freeze: You can freeze the risotto for up to 1 month.
• Reheat: Heat the risotto on the stove with a bit of broth, stirring until warm.

Nutrition Facts:

• Calories: 330 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 480mg
• Potassium: 175mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 8g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Pea Risotto Recipe
• Gordon Ramsay Scallop Risotto Recipe
• Gordon Ramsay Butternut Squash Risotto Recipe