Silky, earthy, and luxurious—this Gordon Ramsay truffle risotto brings restaurant-level flavor home. You’ll learn Dylan’s no-fuss technique for ultra-creamy risotto, how to highlight truffle without overpowering it, and shortcuts that work every time. Let’s dig in.
When Prestige Meets Everyday Cooking
The Time My Risotto Flopped (and Why It Mattered)
I once undercooked my arborio rice, and it was a soggy disaster. But the moment I nailed the tostatura—toasting the rice just right—I understood the secret behind Gordon Ramsay truffle risotto: that nutty aroma before any liquid hits the pan. That one little tweak transformed my leftover risotto into a bold, silky comfort meal.
The Ramsay Touch I Swear By
Ramsay always emphasizes patience—low, steady heat and stirring to coax out the rice’s starch. I’ve simplified it: limping around the kitchen with a spoon while chatting on a video call is fine—just don’t wander away. That Instagram-worthy silkiness comes from stirring consistently until the all’onda ripple appears.
Ramsay-truffle risotto isn’t just about truffle oil—it’s about technique. Keep it soulful, not showy.
Ingredients + Prep
The Must-Haves (and What You Can Swap)
- Arborio or Carnaroli rice – I prefer Carnaroli for creaminess, but Arborio’s fine too.
- Good truffle oil or fresh truffle – white truffle oil delivers punch; fresh black truffle is next-level.
- Parmesan or Pecorino mix – sharp Pecorino adds depth.
- Butter & olive oil – olive oil for sauté, butter at the finish for richness.
- Warm chicken or veg stock – keep it gently simmering.
- White wine – dry like Sauvignon Blanc or Pinot Grigio works perfectly.
Swaps:
- Veg stock + miso adds umami for vegetarian diners.
- Dairy-free? Skip Parm and butter; stir in coconut milk at the end.
How I Prep Without the Stress
- Bring stock to a gentle simmer—never cold!
- Right before cooking, grate cheese and slice truffle.
- Gather everything near the stove—risotto waits for no one.
For more advanced flavor, see my garlic confit guide and crispy salmon trick—which also use that butter-then-oil base.
Cooking Instructions
My Ramsay-Style Cooking Walkthrough
- Heat oil + half butter in a wide pan over medium.
- Sauté shallots (2 min) until translucent, then add rice and toast (1–2 min) until grains shine and smell nutty.
- Pour in wine, stir until absorbed.
- Ladle hot stock, stir until just absorbed—repeat for ~18–20 min.
- Taste rice: it should be creamy with a slight bite.
- Remove from heat, stir in remaining butter, cheese, and truffle oil.
- Plate and shave fresh truffle generously.
The 3 Most Common Mistakes (And My Fixes)
- Rice overcooks/sloppy → Use gentle simmer, not boiling.
- Under-toasted rice → Toast until it pops, then wine.
- Truffle drowned → Add oil at the end and shave fresh on top.
| Step | Tip |
|---|---|
| Toast rice before adding liquid | Until grains smell nutty—don’t rush this. |
| Add stock ladle‑by‑ladle | Only add more when absorbed for creaminess. |
| Finish with cold butter+cheese | Mantecare off-heat seals silkiness. |
Gordon Ramsay Truffle Risotto
Ingredients
Method
- Heat stock in a saucepan; keep hot.
- Sauté shallot in olive oil + half the butter over medium until soft.
- Add rice, toast 1–2 min until nutty aroma appears.
- Pour in wine; stir until absorbed.
- Ladle in hot stock, stirring and letting absorb between additions (~18–20 min).
- Remove from heat; stir in remaining butter, cheese, and truffle oil.
- Serve in warm bowls; shave fresh truffle and drizzle oil.
Notes
Serve Like You’re Hosting Hell’s Kitchen
Plating and Sides
Serve risotto in warmed shallow bowls. Drizzle olive oil around edges, shave fresh truffle on top, then finish with microgreens or parsley.
Pair it with a crisp salad or my garlic confit guide-inspired roasted vegetables.
Leftovers That Don’t Suck
- Risotto cakes: Chill, form patties, pan-fry until crisp.
- Risotto bowl: Reheat with stock, stir, top with fried egg.
- Risotto-stuffed mushrooms: Spoon into caps, bake until golden.
Reheating Wisdom
Gently reheat on low with a splash of stock or cream. Stir it off-heat to preserve texture.
FAQ
What rice for Gordon Ramsay truffle risotto?
Use Arborio or Carnaroli rice—Carnaroli gives creamier results ideal for a Ramsay-style risotto.
Can I use truffle oil instead of fresh truffle?
Yes—white truffle oil works beautifully, but add it at the end so the flavor shines.
How long does truffle risotto take?
Cooking time is about 20 minutes once you start adding stock. Total time, including prep, is ~30–35 minutes.
Is it okay to make risotto ahead?
Risotto is best fresh. But for leftovers, refrigerate, then reheat gently with stock for great texture.
Cook Bold Like Ramsay
From the moment you toast that rice to the first shave of truffle, this Gordon Ramsay truffle risotto shows your kitchen deserves star status. I’ve tested every step—now it’s your turn to make it shine. Cook bold like Ramsay—and tweak it your way.
