Gordon Ramsay Cheese Risotto Recipe

Gordon Ramsay cheese risotto taught me to stop suffocating my food with sauces. The first time I made it, I thought I’d whip up a creamy masterpiece, only to serve gluey, bland rice. Ouch! But with Ramsay’s tips on timing and flavor balance, I discovered how to create that velvety texture that’s bursting with cheese flavor without overthinking it. With simple ingredients and some focused technique, you can turn a pile of rice into an elegant dish that impresses. This isn’t just cooking; it’s a confidence booster in the kitchen!

Ingredients and equipment for gordon ramsay cheese risotto

Rice, dairy, and liquids — exact amounts and why they matter

Use 320 g arborio rice for 4 generous servings. Measure 1.2 L (1200 ml) hot stock — vegetable or chicken — and keep it at a bare simmer. I use 150 ml dry white wine, 30 ml olive oil, 30 g unsalted butter for cooking plus 15 g for finishing, 50 g finely grated Parmesan (or Pecorino for a sharper flavour), one medium onion (about 100 g) finely diced, and 1 tsp sea salt.

Arborio gives the starch you want; don’t swap it for long-grain rice unless you want sadness and crunch. The wine adds acid that brightens the dish and helps release starch, so if you skip it add a spoon of lemon juice at the end. Weigh ingredients because risotto is a bit of kitchen chemistry — too much liquid gives porridge, too little makes it clump.

Tools you need — pots, pans, thermometer, and alternatives

A heavy-based sauté pan or wide, shallow saucepan (28–30 cm) is best because the large surface area speeds evaporation and gives even cooking. Use a medium saucepan to keep your stock hot and, if it helps, transfer it to a pourable jug. I prefer a heatproof silicone spatula for scraping and a small ladle (60–80 ml) for a steady ladle-by-ladle rhythm.

A digital thermometer is handy if I’m adding proteins — keep stock at 85–95°C (185–203°F). If you’ve only got one pot, keep stock in the same pot on a low burner and cook rice in the pan — just be strict with heat control. No thermometer? Keep stock at a bare simmer: small bubbles around the edge, not a rolling boil.

Stock preparation and temperature control — keeping it hot

Make your stock slightly under-salted: around 3–5 g salt per litre depending on taste and Parmesan saltiness. Bring it to a low simmer and keep it at 85–95°C (185–203°F) in a separate pot. Cold stock kills the cooking rhythm and shocks the rice, which stretches the cooking time and hurts the texture.

If you use store-bought stock, taste and dilute concentrated stock as needed — too salty stock will bite after the cheese is added. For concentrated bone stock use 900 ml and check the salt; for light vegetable stock you may need the full 1.2 L. Cover the stock to limit evaporation if you’re not using it right away.

Classic stovetop technique for perfect cheese risotto

Step 1 — sweat aromatics and toast the rice with exact timings

Heat 30 ml olive oil and 30 g butter in your pan over medium heat (around 150–160°C on the pan surface). Add the finely diced onion (100 g) and sweat for 3–4 minutes until translucent but not browned. Soft, sweet aromatics are non-negotiable — if they colour, back off the heat.

Add the 320 g arborio and stir for 90–120 seconds until each grain is glossy and slightly translucent at the edges. Don’t rush: a proper toast gives nuttiness and stops a raw rice taste. If you use garlic, add it for the last 30 seconds to avoid bitterness.

Step 2 — deglaze with wine, then add hot stock ladle by ladle

Pour in 150 ml dry white wine, raise the heat briefly so it sizzles, and stir until almost evaporated — about 60–90 seconds. Then reduce to medium-low and add hot stock one ladle (60–80 ml) at a time, waiting until the rice has almost absorbed the liquid before the next ladle; that usually takes 1–2 minutes per ladle.

Adding all the stock and a gentle simmer usually takes 15–18 minutes; test for al dente at 14 minutes. If you want background on the dish, see cheese risotto. Keep the stock hot — adding cold stock slows how starch is released.

Step 3 — finish with cheese, butter and the right texture check

When the rice is creamy and al dente (a slightly firm center without a dry core), remove from heat at about 18 minutes. Stir in 50 g grated Parmesan and 15 g cold butter vigorously for 30–45 seconds to emulsify into a glossy finish, then season with salt and black pepper.

If it firms up while resting, stir in a splash (10–30 ml) of hot stock or warm milk. Serve immediately; risotto waits for no one.

Quick alternatives and method comparisons (pressure, oven, air fryer)

Instant Pot/pressure cooker risotto — settings, ratios, and timing

For pressure cooking use 320 g arborio and 720–800 ml hot stock (reduce liquid by about 30%). Sauté the onion in 30 ml oil on the sauté setting for 3–4 minutes, add rice and toast 60 seconds, deglaze with 150 ml wine, then add stock and seal. Cook at high pressure for 6 minutes, natural release for 5 minutes, then quick release remaining pressure and stir in 50 g Parmesan and 15 g butter off heat.

This cuts down on stirring and saves time — active time is about 25–30 minutes including prep. Watch the liquid ratio; pressure traps steam so you need less, and if it’s too loose after release, return to sauté and reduce briefly.

Oven-baked risotto — when less babysitting is needed

Preheat oven to 180°C / 350°F. In an ovenproof skillet, sweat onion in 30 ml oil for 3–4 minutes, add 320 g rice and toast 60 seconds, then stir in 150 ml wine until mostly absorbed. Add 1.2 L hot stock, cover tightly with foil or lid, and bake for 25–30 minutes.

You lose a tiny bit of the fresh-toasted flavor and there’s less chance to adjust liquid mid-cook, so check at 20 minutes and add a splash if the top looks dry. Oven risotto is a useful hands-off option when you need even heat and less stirring.

Why I avoid air fryer/grill for risotto — short comparison

Air fryers and grills are great for crisping and searing, not for gentle starch extraction. Risotto needs steady wet heat and regular agitation so rice releases starch into the cooking liquid. Direct air fryer or grill-only risotto is a dead end — use them only for finishing techniques like browning a breadcrumb or cheese topping under a hot grill for 1–2 minutes.

Mistakes, troubleshooting, and rescue moves

Risotto too thick or dry — loosen it without killing flavor

If your risotto has become brick-like, don’t panic. Reheat gently over low heat and add 30–60 ml hot stock or warm water at a time, stirring to reincorporate until the texture loosens. For a silkier finish, stir in 10–15 ml double cream or an extra knob (10–15 g) of cold butter at the end to re-emulsify.

Avoid adding cold liquids from the fridge — that will shock the rice and make it gummy. If flavour has dulled after dilution, fix it with a pinch of salt, a squeeze of lemon, or an extra tablespoon of finely grated Parmesan to bring back umami.

Risotto too runny or gluey — fix overcooked starch

If your risotto is watery because you underset it or added too much liquid, simmer gently uncovered to reduce and stir occasionally to prevent sticking. For gluey, over-stirred risotto where rice is mushy, you can salvage texture by turning it into a different dish: spread on a tray to cool, chill, then form into cakes, coat with breadcrumbs, and pan-fry. Add a beaten egg and some flour (or grated potato) to bind if you plan to fry.

If it’s too salty, add unsalted cooked rice or a raw peeled potato to absorb excess salt while simmering for a few minutes and then discard the potato. Don’t keep cooking at high heat to “save” gluey rice — that ruins the flavour.

Flavor issues — bland, acidic, or overly salty and how to adjust

Bland risotto: stir in a finishing spoon of concentrated stock or a teaspoon of miso dissolved in a bit of warm water for instant umami. A splash (5–10 ml) of lemon juice or a teaspoon of vinegar brightens a flat risotto. If the wine left it too acidic, balance with a small knob (10–15 g) of butter and a teaspoon of sugar or extra grated cheese to mellow the sharpness.

Overly salty risotto can be tempered by adding unsalted cooked rice, a peeled potato simmered briefly to draw out salt, or extra unsalted stock and a gentle reduction. Taste constantly near the end; cheese and stock can push things from perfect to oversalted in one stir.

Variations, substitutions, and crowd-pleasing add-ins

Mushroom and thyme risotto — earthy vegetarian option

Use 320 g arborio, 1.2 L mushroom or vegetable stock, and swap 50 g Parmesan for 30 g Parmesan plus 20 g grated Pecorino if you want more depth. Sauté 250 g mixed mushrooms (sliced) in 15 ml oil until golden, remove and set aside. Cook the risotto as usual and fold the mushrooms back in with a teaspoon of chopped fresh thyme when you add the final ladle of stock.

Finish with 15 g butter and grated cheese. For extra meatiness, add 1 tbsp mushroom powder or a splash of soy sauce during finishing and serve with sautéed mushrooms on top and a shower of thyme leaves.

Lemon, pea, and herb risotto — bright summer alternative

For 4 servings, add 150 g frozen peas (thawed) in the last 3 minutes of cooking and the zest of one lemon plus 20 ml lemon juice at the end. Use 1.1 L stock if you’re adding vegetables to avoid dilution. Fold in a big handful (20 g) of chopped herbs — mint, parsley, and chives — with the cheese and butter for lift.

Finish with 30 g grated Parmesan and a drizzle (10 ml) of good olive oil. Serve immediately to keep peas vibrant and herbs bright; the lemon cuts through the richness and pairs well with seafood or light salads.

Cheesy bacon or chicken risotto — protein-rich comfort

For bacon: render 120 g streaky bacon in the pan until crisp, remove and set on paper towel. Cook the risotto in the bacon fat (reduce olive oil accordingly) for a smoky hit; fold in chopped crispy bacon at the end with the cheese. For chicken: poach or pan-sear 300–350 g chicken breast to an internal temperature of 74°C (165°F), rest, slice, and fold into the risotto at the final stage.

Adjust stock to account for juices and pan fond. Both additions pair well with 50–70 g Parmesan and a finishing pat of butter, and save some crispy bacon for texture on top.

Nutrition, storage, and serving ideas for your cheese risotto

Nutrition and benefits — rough macros per serving

A standard 4-serving batch (using 320 g arborio, 50 g Parmesan, 30 g butter, 150 ml wine, 1.2 L stock) yields about 520–600 kcal per serving depending on stock and cheese. Approximate macronutrients per serving: 60–75 g carbohydrates, 12–18 g fat, and 10–18 g protein. Risotto gives steady energy from starch and is a good vehicle for vegetables and lean proteins.

If you need to cut calories, reduce butter to 15 g, halve the cheese to 25 g per serving, and increase vegetables. For higher protein, fold in 150–200 g cooked chicken or 200 g shelled peas; those adjustments change texture slightly but keep the core pleasure of risotto.

Storage, reheating, and food safety — temps and timing

Cool leftovers quickly to below 5°C within two hours and store in the fridge for up to 48 hours. Reheat gently on the stovetop over low heat with 2–3 tbsp (30–45 ml) hot stock per serving to loosen texture and stir until steaming hot throughout. If freezing, portion into airtight containers and freeze for up to one month — thaw overnight in the fridge before reheating.

Never leave risotto at room temperature for extended periods: cooked rice can support bacterial growth if mishandled. When reheating from chilled, make sure the internal temperature reaches 74°C (165°F) for at least 2 minutes before serving.

Serving suggestions and plating — 2–3 pairings and finishing touches

Serve risotto straight from the pan for rustic charm or spoon a neat mound onto warm plates for restaurant style. Finish with a drizzle of extra-virgin olive oil, extra grated Parmesan, and a scattering of micro herbs or lemon zest depending on the variation. Pairings I like: a crisp arugula salad with lemon vinaigrette, roasted green beans or charred asparagus, and a light, acidic white wine like Sauvignon Blanc or Pinot Grigio.

For a dinner party, plate risotto with thinly sliced seared scallops or a grilled chicken breast for protein. Serve immediately — risotto’s life is short but delicious.

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Conclusion

Finally getting your gordon ramsay cheese risotto right feels like an epic win. Picture that glossy, creamy risotto, cheese melting into every grain, just waiting to be devoured. You can hear the delightful sounds it makes as you serve it—just the right amount of cling, not a soupy disaster. It’s comforting, it’s rich, and folks will be begging for seconds. So roll up your sleeves and get that pot going. Now it’s your turn — make it bold, make it yours.