Gordon Ramsay Cheese Risotto Recipe 

I dumped all the cheese in while the risotto was still on the burner. What I ended up with was a greasy, clumpy mess that tasted more like warm milk than a proper cheese risotto. I thought more cheese meant more flavor. Wrong. It meant separation, loss of texture, and total embarrassment.

Then I watched Ramsay do it—and suddenly, every step made sense. It wasn’t about dumping dairy into hot starch. It was about timing, layering flavor, and cooking with feel, not fear.

This isn’t your basic cheesy rice. This is controlled indulgence. I’ll show you how to make it the right way—creamy, complex, and perfectly al dente.

Why This Works (And Where Most Go Wrong)

Most cheese risottos fail because people treat it like mac and cheese: dump and stir. But risotto is a texture game. You need the rice to carry the cheese, not drown in it.

Gordon’s technique builds that structure first—getting the rice just right before adding the dairy. His biggest rule? Add cheese off the heat. That’s what keeps it emulsified, not oily.

Where people mess this up:

• Using cold broth (slows starch release)
• Over-stirring (turns it gluey)
• Cooking cheese on heat (makes it greasy)
• Using only one cheese (flavor gets flat)

Ingredients That Actually Matter

• Arborio Rice (1¾ cups) – Short-grain, high-starch. Essential for that creamy base. Don’t sub jasmine or basmati.
• Butter (3 tbsp) – For richness and to carry the onion. I tested with olive oil—too thin.
• Onion (1 small) – Finely chopped. Adds sweetness and depth.
• White Dry Wine (½ cup) – Acidity cuts the richness. No cooking wine—use something you’d drink.
• Vegetable Broth (3–4 cups) – Needs to be hot, not boiling. Warm it in a separate pan.
• Salt & Pepper (to taste) – But taste after cheese goes in—cheese adds salt.
• Cheese Blend:
  • Swiss (½ cup shredded) – Mild and nutty
  • Fontal (½ cup shredded) – Buttery melt
  • Parmesan (½ cup grated + extra to finish) – Salty umami
  • Gorgonzola (¼ cup crumbled) – Tangy edge, don’t overdo it

Optional (but worth it):

• Fresh Parsley (1–2 tbsp) – For brightness at the end

How To Make Gordon Ramsay Cheese Risotto

Start with a heavy-bottomed pan over medium heat. Melt your butter and toss in the finely chopped onion. Cook it gently—you want translucent, not brown. This takes about 4–5 minutes.

Add the Arborio rice. Stir for 1–2 minutes to toast it. You’ll smell a nutty aroma when it’s ready. That’s your cue.

Pour in the wine. Stir and let it evaporate. It’ll sizzle down fast—about a minute.

Now for the broth: Start adding it ½ cup at a time. Stir frequently—not constantly—to let the starch release. Only add more broth once the previous batch is mostly absorbed. Keep the heat at a gentle simmer.

After about 18–20 minutes, the rice should be al dente—soft but with a slight bite. Take it off the heat.

Now add your cheeses: Swiss, Fontal, Parmesan, and Gorgonzola. Stir gently until melted and creamy. It should flow like lava—not soupy, not clumpy.

Plate it immediately. Finish with extra Parmesan and a bit of parsley.

What Gordon Ramsay Says About This Dish

“It’s about layering flavor and letting the rice do the work.”
When I stopped trying to make the cheese do everything and let the rice shine, everything changed.

“Off the heat, cheese goes in. Otherwise, it splits.”
I learned this the hard way—twice. The second time, it was Gorgonzola soup.

“Risotto waits for no one.”
He’s not kidding. Don’t walk away once it’s done—get it on the plate while it’s at its peak.

“Starch is your secret weapon.”
I used to rinse my rice. Facepalm. You need that starch for the creamy texture.

What I Got Wrong (And How I Fixed It)

• I added cheese on the heat → Greasy, separated risotto
  Fix: Always melt cheese off the burner
• I used cold broth → Took forever, mushy results
  Fix: Keep it warm in a separate pot
• I stirred constantly → Ended up gluey
  Fix: Stir often, but let it rest between adds
• I added too much Gorgonzola → Overpowered everything
  Fix: Use just enough to add depth, not dominate

Variations That Actually Hold Up

• Want more punch: Add a small spoon of Dijon mustard off heat. Sharpens the richness.
• Need it milder: Swap Gorgonzola for extra Fontal.
• Meat version: Fold in crispy pancetta at the end for texture and salt.
• Gluten-free: You’re good—just check the broth ingredients.

Pro Tips That Change the Game

• Rest it 1 minute before serving. Like steak, it settles and thickens slightly.
• Use a flat wooden spoon. Better for scraping the bottom without smashing the rice.
• Broth matters. Bad broth = bland risotto. If your broth tastes weak, reduce it slightly before using.
• Pan sauce hack: Leftover risotto? Turn it into arancini. Coat in panko, fry, dip in marinara.

Storage + Leftover Moves

• Fridge: Store in airtight container up to 2 days.
• Reheat: Add a splash of broth or water, heat on low, stir constantly until creamy again.
• Freezing? Don’t bother. Texture suffers.
• Leftover Win: Shape cold risotto into cakes, sear in olive oil, top with poached egg.

FAQs – Covering Search Intent

Q: Can I use Carnaroli rice instead of Arborio?
Yes—and it’s even better. Slightly firmer, holds structure longer.

Q: What cheeses can I swap in?
Gruyère, Taleggio, or even Brie can work—but always balance melt and flavor.

Q: Why is my risotto too thick?
You overcooked or added broth too fast. Loosen with warm broth at the end.

Q: Can I skip the wine?
Yes—use a splash of lemon juice for acidity instead.

Q: What herbs does Gordon use in risotto?
Usually thyme for meat risottos, parsley for cheese or vegetable. Keep it subtle.

Try More Recipes:

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