The Gordon Ramsay Cheese Risotto Recipe is one of those dishes that looks and tastes restaurant-fancy, but secretly comes together in under 30 minutes. It’s creamy, savory, a little indulgent — and it turns a boring dinner into something you actually sit down and savor.
I first made this on a weeknight when I had exactly a cup of arborio rice and a sad-looking hunk of Parmesan in the fridge. My husband asked if I had ordered from that Italian place down the street. I laughed. I also didn’t correct him — sometimes a good risotto deserves mystery.
Why Gordon Ramsay Cheese Risotto Recipe Works & Where Most Go Wrong
- It’s all about the stir. Risotto gets its creaminess from the rice’s starch — not from dumping in cream (please don’t).
- The stock matters. Use real chicken or veg stock, not bouillon cubes if you can avoid it.
- Cheese at the end. If you add cheese too early, it seizes or clumps. Finish with it off heat.
- Mistake alert: People cook it like regular rice. Don’t! Risotto needs liquid added in stages, with gentle stirring.
What Gordon Ramsay Says About Cheese Risotto
Gordon keeps his cheese risotto classic but always balances it with acidity. His version usually finishes with Parmesan, a touch of butter, and sometimes lemon zest or juice to brighten things up. As he says:
“You want richness, not heaviness. The risotto should flow like lava, not sit like paste.”
How I Make Gordon Ramsay Cheese Risotto My Way
Gordon’s risotto is already solid, but I’ve added a couple of subtle upgrades:
- I always toast the rice a bit longer than usual. It deepens the flavor without burning.
- I finish with two cheeses — Parmesan for that salty umami, and a touch of grated Pecorino for a sharper finish.
- And here’s a shortcut I love: I keep my stock warm in a small saucepan right next to my risotto pan. That way, every ladle of stock doesn’t cool down the cooking process.
If you’re into creamy comfort food, this also pairs beautifully with my Gordon Ramsay Grilled Asparagus on the side.
Ingredients For Gordon Ramsay Cheese Risotto Recipe (with my notes)
Serves 2 as a main, 4 as a starter
- 1 tbsp olive oil
- 1 tbsp unsalted butter (plus more for finishing)
- 1 small shallot, finely chopped (or ½ onion)
- 1 cup arborio rice (don’t substitute with long grain)
- ½ cup dry white wine (or chicken stock if avoiding alcohol)
- 3 cups chicken or vegetable stock, warm
- ½ cup finely grated Parmesan cheese
- 2 tbsp finely grated Pecorino (optional but fantastic)
- Salt and black pepper, to taste
- Lemon zest or juice (optional — brightens the dish)
How To Make Gordon Ramsay Cheese Risotto Recipe Step By Step
- Warm your stock:
In a small saucepan, bring the stock to a simmer. Keep it on low heat throughout. - Sauté aromatics:
In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add chopped shallot and cook until soft and translucent — about 3–4 minutes. - Toast the rice:
Add the arborio rice and stir well. Toast for 2–3 minutes until the edges look slightly translucent. - Deglaze with wine:
Pour in the white wine and stir until completely absorbed. This adds depth and aroma. - Add stock gradually:
Ladle in ½ cup of warm stock at a time, stirring frequently. Let each addition absorb before adding the next. This process should take 18–20 minutes total. - Taste for doneness:
The rice should be tender but still have a slight bite — not mushy. - Finish off-heat:
Turn off the heat. Stir in another knob of butter, Parmesan, Pecorino if using, and a splash of lemon juice if desired. Season with salt and pepper to taste. - Rest for a minute:
Let it sit covered for 1–2 minutes before serving — it allows everything to melt and settle.
Gordon Ramsay Cheese Risotto Recipe
Rate this RecipeIngredients
Equipment
Method
- Melt butter in a large pan over medium heat. Add chopped onion and sauté until translucent.
- Add the rice and toast for 1–2 minutes, stirring constantly.
- Pour in the wine and cook until evaporated.
- Start adding warm broth ½ cup at a time, stirring frequently and letting it absorb before each addition.
- Once rice is al dente (after about 18–20 minutes), remove from heat.
- Stir in all the cheeses and season with salt and pepper. Rest 1 minute before serving.
- Top with fresh parsley and extra Parmesan before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
Mistake 1: I used cold stock. Bad idea — it drops the temp each time and ruins the texture. Warm stock only.
Mistake 2: I walked away from the pan. Risotto needs attention. It’s not hard, but it’s hands-on.
Mistake 3: I added the cheese too early. It clumped up. Now I wait until the heat is off, and it melts like silk.
Pro Tips That Change The Game For Gordon Ramsay Cheese Risotto
- Rest before plating: Let the risotto sit for a minute off-heat before serving — it settles and thickens beautifully.
- Flat wooden spoon FTW: It stirs without crushing the rice grains. Texture matters here.
- Quality stock = quality risotto: If your stock tastes like water, your risotto will too. Taste it first.
- Cheese timing is everything: Add it off the heat or risk greasy, clumpy texture.
- Make extra on purpose: Because the leftover risotto makes killer arancini.
Variations That Actually Hold Up For Gordon Ramsay Cheese Risotto
- Truffle twist: Add a few drops of truffle oil at the end. Total game changer.
- Mushroom lovers: Sauté mushrooms separately, then stir them in with the cheese.
- Sharp + smoky: Try aged cheddar and a pinch of smoked paprika for a bold switch.
- Herby lift: Add chopped chives or fresh parsley at the end for color and freshness.
How To Store & Use Leftover Gordon Ramsay Cheese Risotto
- Fridge: Airtight container, good for up to 2 days.
- Reheat: Add a splash of warm stock or water and reheat gently over low heat, stirring constantly.
- Leftover win: Shape into patties, coat in breadcrumbs, pan-fry. Risotto cakes are divine.
FAQs
Here are the real People Also Ask (PAA) questions based on Google search:
Q: What rice is best for cheese risotto?
Use Arborio or Carnaroli — both are starchy and ideal for that creamy finish.
Q: Can I skip the wine in risotto?
Yes, use a bit of lemon juice or just extra broth for acidity.
Q: Why does my risotto turn gluey?
Over-stirring or using the wrong rice can ruin the texture. Stir often, not constantly.
Q: What cheeses work well in risotto?
Parmesan, Swiss, Fontal, and Gorgonzola create great balance. Avoid oily or overly soft cheeses like mozzarella.
Q: How do I fix dry risotto?
Add warm broth, stir gently off heat until it loosens. It should be creamy, not stiff.
From My Kitchen To Yours
This risotto has become one of my go-to comfort meals — rich, elegant, but totally doable. Let me know if you try a variation or add your own twist!
