Want to nail Gordon Ramsay cheese risotto at home? This recipe gives you restaurant-level creaminess without the fuss. You’ll learn Dylan’s real-life timing tweaks, Ramsay’s bold finish, and how to serve it like a pro.
The First Spoonful That Changed My Game
I remember the first time I tackled Ramsay’s cheese risotto—it was too stiff and heavy, more glue than comfort. After tweaking by adding broth more gradually and finishing with a knob of butter off the heat, it turned silky and elevated. That’s the Gordon Ramsay cheese risotto magic: patience, heat control, and a final glossy swirl of butter. I’ve kept the spirit, but adjusted it for everyday kitchens—from using preheated broth to ditching the extra hand-shaking for easier cleanup.
Why Gordon Ramsay Cheese Risotto Became My Go-To
Gordon’s technique—raising the heat to toast the arborio, then lowering it to gently coax out starch—locks in a creamy, chewy texture. I stick to that, but swap in budget staples like frozen peas or pre-grated Parm. That bold, cheesy punch with zero drama? That’s what makes this Gordon Ramsay cheese risotto recipe shine.
Ingredients & Smart Prep Hacks
The Must-Have Ingredients (and My Smart Swaps)
- Arborio rice – the starch hero
- Onion or shallot, finely chopped
- Garlic, one clove, minced
- Vegetable or chicken broth, keep warm
- Dry white wine – I use whatever’s open
- Parmesan cheese, fresh if possible (or pre‑grated in a pinch)
- Butter – salted, for taste and sheen
- Olive oil, salt, pepper
- Swaps: Use frozen peas or mushrooms for depth. Goat cheese is a tangy twist.
Quick notes
- Use low-sodium broth to control salt.
- Warm liquid = faster risotto, less waiting.
- Pre‑grate cheese so you’re not stirring with cold hands.
How I Prep This Risotto Without Losing My Mind
- Bring broth to a simmer before you start.
- Grate cheese early and leave on the side.
- Dice onion and garlic together—quick and tidy.
- Set everything up like a bartender: stock pot, sauté pan, ladle, bowl. Working like this keeps you in the flow, not running around.
Cooking Instructions
My Ramsay-Style Cooking Walkthrough
- Sauté onions & garlic (2 min) – Heat olive oil, fry until translucent. Smell that sweet onion aromatics.
- Toast rice (1 min) – Add arborio, coat with oil until edges turn glossy. You’ll hear a light sizzle.
- Splash in wine (30 sec) – Let it bubble so you smell brightness.
- Gradually ladle broth (18 min) – Add a ladle, stir until just absorbed before more. Keep the rice chewing, not mushy.
- Finish off-heat – Stir in butter and cheese until glossy. Season to taste.
The 3 Most Common Mistakes (And My Fixes)
- Too much broth at once → risotto becomes soupy.
- High heat the whole time → ends up gummy.
- Skipping the final butter-cheese stir → misses that silky gloss.
| Step | Tip |
|---|---|
| 1. Toast the rice | Use medium heat and coat each grain so it cooks evenly. |
| 2. Add simmering broth | Keep it simmering so it doesn’t cool the rice. |
| 3. Finish with cheese off heat | This gives risotto its glossy, velvety finish. |
Gordon Ramsay Cheese Risotto
Ingredients
Method
- Warm the broth and keep it at a simmer.
- Sauté onion and garlic in oil for 2 minutes until translucent.
- Add arborio rice, toast for 1 minute until glossy.
- Pour in wine, let it bubble and evaporate (~30 seconds).
- Add broth one ladle at a time, stirring until almost absorbed (≈18 minutes).
- Remove from heat, stir in butter and Parmesan until creamy and glossy. Season to taste.
Notes
Serve & Love the Leftovers
Serve This Like You’re Hosting Hell’s Kitchen
Spoon into shallow bowls while it’s steaming. Top with extra Parmesan, cracked pepper, fresh parsley or thyme. For a crisp note, I sometimes add toasted pine nuts or breadcrumb “dust.” Want to impress? Drizzle some truffle oil right at the table.
Leftovers That Actually Get Better the Next Day
- Risotto bowl: Reheat gently with a splash of broth or cream—same silkiness, less effort.
- Risotto cakes: Form patties, chill, then pan-fry for crunchy bites.
- Stuffed mushrooms: Mix with diced mushrooms and breadcrumbs, bake until golden.
Reheating That Preserves Texture
Microwave in 30-second bursts, stirring, and add liquid as needed. Or warm in a pan with broth just until it loosens up.
FAQ
Is it really Gordon Ramsay cheese risotto?
Yes—this follows his technique: toasting rice, slow broth addition, and finishing off-heat for that signature gloss.
Can I use broth cubes?
Absolutely. Just dissolve them in hot water and keep it simmering. Same results.
How long does this sit in the fridge?
Store up to 3 days in an airtight container. Reheat gently to maintain creaminess.
Can I make it gluten-free?
Yes. All ingredients here are naturally gluten‑free—check your broth label just to be safe.
Final Thoughts from Dylan
I started cooking this cheese risotto thinking it was fancy, but the truth? It’s pure comfort—if you respect the simmer and timing. Don’t overthink it. Start creamy, end bold.
Try my crispy salmon trick as a protein side, or dive into my simple aioli that levels up any dish for dipping. And if you want a flavor bomb—my garlic confit guide pairs brilliantly.
Cook bold like Ramsay.
