Gordon Ramsay Parmesan Risotto Recipe
I'm lovin' me some Gordon Ramsay Parmesan risotto. Cuz we're talking turning some simple ingredients into something luxurious!The texture is everything—each rice grain should be soft but still have a little bite, never mushy or overly firm.Adding your broth in small amounts keeps the rice from getting too wet too fast, which ruins the balance of creaminess and structure.Letting the risotto rest for a couple of minutes before serving allows it to settle and thicken slightly without overcooking.Topping it with extra Parmesan right before serving makes a big diff, giving it a rich, nutty boost that ties all the goodness together!
Ingredients
- 6 cups Chicken Broth
- 2 tbsp Olive Oil
- 1 Shallot finely chopped
- 2 cloves Garlic minced
- 1 cup Arborio Rice
- 1 cup Parmesan Cheese grated
- 2 tbsp Butter
- Salt and Pepper to taste
- Fresh Parsley optional, for garnish
Instructions
- Heat the chicken broth in a saucepan over medium heat until it's hot but not boiling.
- Lower the heat to keep it warm while you prepare other ingredients.
- In a large pan, pour olive oil and add butter over medium-low heat.
- Once hot, put in shallots and garlic and sauté until they're softened.
- Add the Arborio rice to the pan, stirring it gently to coat it with the oil and butter mixture.
- Toast the rice for about 2-5 minutes until you notice a slight nutty aroma.
- Pour a ladle of the warm broth into the rice, stirring until it's fully absorbed.
- Continue this process, adding broth gradually, until the rice is cooked to al dente texture.
- Stir in the grated Parmesan cheese, and season with salt and pepper.
- If desired, garnish with fresh parsley before serving.
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