Gordon Ramsay’s Shrimp Risotto Was the Little Luxury I Didn’t Know I Needed

I was weirdly confident this time. No clue why. I woke up like, “today’s a risotto day.” I had no dinner plan, just shrimp in the freezer and a hunch. Didn’t even Google anything. Just grabbed a shallot like I knew what I was doing. Spoiler: I did not. But somehow, this Gordon Ramsay Shrimp Risotto made me feel like I belonged in a coastal Italian villa with expensive slippers and opinions about olive oil.

What Gordon Ramsay Would Do

If Gordon’s making shrimp risotto, he’s doing it fast, loud, and perfectly. Probably yelling “aroma!” while stirring like a madman. He’d toast the rice in butter, pour in wine like he owns a vineyard, and finish it with the creamiest risotto swirl you’ve ever seen. The shrimp? Searing-hot pan. Garlic. Salt. Done in minutes. No overcooking. No mush. And somehow, it would look like a Michelin star plate even though it took 30 minutes.

What I Changed (And Why)

I used olive oil instead of butter because I had a moment of health-conscious delusion. Also, I didn’t have parsley, so I tossed in some sad-looking chives I found in the back of the fridge. Still green. Still counts.

I also stirred in a little extra Parmesan at the end because I am who I am. Gordon might scream about balance, but cheese is my love language.

Oh, and I cooked the shrimp in the same pan as the risotto because why dirty another pan??

How It Turned Out

It was creamy. Like, cloud-level creamy. The kind where every bite feels like a hug. The rice had that perfect bite—not crunchy, not mushy. Just right. The shrimp were juicy, garlicky, and just a little crispy on the edges because I let them hang in the pan a second too long (on purpose? maybe).

And when I added that last hit of cheese on top? I literally whispered “ohhh yes” out loud. Alone. In my kitchen.

So, Was It Worth It?

Yes, and not just because it tasted great. Cooking this made me feel capable. Like, yeah I’ve messed up boxed mac and cheese before, but tonight? Tonight I made real risotto and didn’t cry once.

Would I make it again? 100%. Especially for a date night or when I want to pretend I’m living in a Nancy Meyers movie.

How to Make Gordon Ramsay Shrimp Risotto

It’s risotto, but it doesn’t have to be stressful. Just stir, sip some wine, and let it happen.

Smart Tips

• Warm that broth. Cold broth ruins the vibe and the texture.
• Taste as you go. Salt, pepper, wine—your call. Own it.
• Use good Parmesan. The cheap stuff won’t melt the same. Trust me.
• Don’t walk away. Stirring is half the magic. It’s how the rice gets creamy.
• Shrimp go fast. Two minutes a side, that’s it. Don’t overthink it.

FAQs

Can I use frozen shrimp?
Yep! Just thaw and pat them dry first.

What wine should I use?
Dry white—Sauv Blanc, Pinot Grigio, whatever you’d drink. Don’t overthink it.

Can I skip the cheese?
Technically yes, but like… why?

Do I need Arborio rice?
Yes. Regular rice won’t get creamy. Don’t fight this.