Gordon Ramsay Cheese Risotto Recipe 

This creamy cheese risotto is the perfect comfort food! Made with Arborio rice, a mix of flavorful cheeses, and a touch of white wine, it’s rich, indulgent, and easy to make. Whether you’re serving it as a main dish or a side, this simple recipe is sure to impress your family and guests.

Ingredients Needed:

• 3 tablespoons butter
• 1 small onion 
• 1¾ cups Arborio Rice
• ½ cup white dry wine
• 3-4 cups vegetable broth
• ¼ teaspoon salt 
• 1-2 dashes pepper
• ½ cup shredded Swiss cheese
• ½ cup shredded Fontal 
• ½ cup freshly grated Parmesan cheese
• ¼ cup Gorgonzola cheese (crumbled)

Extras:

• 1-2 tablespoons fresh parsley
• 2-4 tablespoons freshly grated parmesan cheese

How To Make Cheese Risotto Recipe?

1. Sauté the Onion: Melt butter in a large pan over medium heat. Add the finely chopped onion and cook until it’s soft and transparent, stirring often.
2. Toast the Rice: Add the Arborio rice and stir to coat it in butter. Cook for about 2 minutes, letting the rice toast slightly.
3. Add Wine: Pour in the white wine and cook for 1–2 minutes, stirring, until the wine evaporates.
4. Add Broth Gradually: Add vegetable broth ½ cup at a time, stirring frequently. Keep the heat low for a gentle simmer. Allow the rice to absorb the broth before adding more. Continue this process for about 20 minutes until the rice is al dente and creamy.
5. Season and Add Cheese: Taste the risotto and add salt (if needed) and a dash of pepper. Remove from heat, stir in the cheeses until melted and creamy.
6. Serve: Serve the risotto immediately, topped with freshly grated Parmesan and chopped parsley if desired.

Recipe Tips:

• Use Warm Broth: Always keep the vegetable broth warm while cooking the risotto. Adding cold broth can slow down the cooking process and affect the creamy texture.
• Stir Constantly, But Not Too Much: Stir often to release the starch from the rice for a creamy texture, but avoid over-stirring, as it can make the risotto gluey.
• Add Broth Slowly: Pour the broth in small amounts (about ½ cup at a time) and let the rice absorb it before adding more. This ensures the perfect consistency without making it too watery.
• Don’t Overcook the Rice: Aim for an al dente texture, where the rice is tender with a slight bite in the center. Overcooking will make it mushy.
• Add Cheese Off the Heat: Remove the pan from the heat before stirring in the cheese. This prevents the cheese from separating and keeps the risotto smooth and creamy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cheese risotto cool to room temperature. Then, transfer it to an airtight container and refrigerate it for up to 2 days.
• Reheat: Heat the risotto in a pan over low heat with a splash of broth or water. Stir constantly until warmed through and creamy.

Nutrition Facts:

• Calories: 617 kcal
• Total Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 70 mg
• Sodium: 1474 mg
• Potassium: 155 mg
• Total Carbohydrate: 75 g
• Dietary Fiber: 3 g
• Sugars: 2 g
• Protein: 19 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Crab Risotto Recipe 
• Gordon Ramsay Truffle Risotto Recipe 
• Gordon Ramsay Cheese And Onion Pie Recipe