Gordon Ramsay Risotto Recipe

This easy and creamy risotto is a comforting dish that comes together quickly. Made with simple ingredients like Arborio rice, parmesan, and a splash of white wine, it’s the perfect meal for any occasion. Whether you’re cooking for yourself or guests, this dish is versatile, rich in flavor, and incredibly satisfying. Enjoy this creamy delight by Gordon Ramsay!

Ingredients Needed:

• 4 Tbsp unsalted butter, divided
• 1 Tbsp extra virgin olive oil
• 1/2 medium yellow onion, 1 cup finely chopped
• 2 garlic cloves, pressed or grated
• 1/2 tsp fine sea salt, plus more to taste
• 7-8 cups chicken stock, low sodium
• 2 cups arborio rice
• 1 cup dry white wine
• 1/2 cup freshly grated parmesan, plus more to serve
• freshly cracked black pepper, for garnish
• 1 Tbsp parsley, to garnish

How To Make Risotto  Recipe?

1. Heat the Stock: In a large saucepan, heat the chicken stock and bring it to a simmer. Reduce the heat to the lowest setting to keep it warm.
2. Prepare the Onions and Garlic: In a large pot or 5.5-quart Dutch oven, melt 28g of butter and add 15ml olive oil over medium-low heat. Add the chopped onion and 3g salt, sautéing for 6-7 minutes until softened and translucent. Add the garlic and cook for an additional 30 seconds.
3. Toast the Rice: Add 400g Arborio rice and increase the heat to medium. Stir constantly for 2 minutes, until the rice looks translucent and slightly golden.
4. Deglaze with Wine: Add 240ml dry white wine and stir until the liquid has been absorbed about 2 minutes.
5. Add the Stock: Begin adding the warm chicken stock one ladle at a time, stirring constantly. Allow each ladle of stock to be absorbed before adding the next. Continue this process for about 20-25 minutes, until the rice reaches your desired doneness.
6. Finish the Risotto: Once the rice is cooked, stir in 28g butter and 50g freshly grated parmesan. Season with salt and freshly cracked black pepper to taste.
7. Garnish and Serve: Serve the risotto with extra parmesan, a sprinkle of pepper, and freshly chopped parsley.

Recipe Tips:

• Stir Constantly: Stirring the rice continuously helps release its starch, creating a creamy texture.
• Use Warm Stock: Always use warm chicken stock. Cold stock can shock the rice and slow down cooking.
• Don’t Rush the Process: Add the stock one ladle at a time and let it absorb before adding more. This helps cook the rice perfectly.
• Taste and Adjust: Season the risotto as you go. Taste it and add more salt or pepper if needed.
• Finish with Butter and Parmesan: Adding butter and parmesan at the end makes the risotto rich, creamy, and extra flavorful.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover risotto to room temperature, then store it in an airtight container in the fridge for 3 days.
• Reheat: Heat the risotto in a pan with a little stock or water, stirring until hot.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 1,090mg
• Potassium: 240mg
• Total Carbohydrate: 47g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 11g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Asparagus Risotto Recipe
• Gordon Ramsay Pumpkin Risotto Recipe 
• Gordon Ramsay Shrimp Risotto Recipe