Dinner

Gordon Ramsay Parmesan Risotto Recipe

Gordon Ramsay Parmesan Risotto Recipe
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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.
Gordon Ramsay Parmesan Risotto Recipe
Gordon Ramsay Parmesan Risotto Recipe

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 Parmesan Risotto Recipe
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Gordon Ramsay Parmesan Risotto Recipe

Recipe by Gordon RamsayCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

330

kcal

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

  • 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

Directions

  • Prepare the Broth: Heat the chicken broth in a medium saucepan until it’s just below a simmer, and keep it warm.
  • Cook the Shallots: In a large pan, melt the butter over medium-low heat. Add the shallots and cook for 4 minutes until soft.
  • Add Garlic: Stir in the garlic and cook for 30–60 seconds until fragrant.
  • Add Rice: Stir in the rice and cook for 2–5 minutes, coating the rice in the butter until it starts to turn translucent.
  • 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).
  • Finish the Risotto: Remove from heat and stir in 50 g (½ cup) Parmesan cheese and black pepper to taste.
  • Rest: Let the risotto rest for 5 minutes.
  • Serve: Top with the remaining Parmesan and a few cracks of black pepper before serving.

Notes

  • 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.

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