Chef Jeff’s Gruyere Cheesecake Risotto

Private Chef Jeff Nappe, based out of New Jersey, curates beautiful elegant dishes. Using techniques and ingredients used in different cultures such as Indian, Norwegian and Japanese. Understanding textural, visual and taste appeal, you can count on New Jersey Resident & Chef, Jeff, to create your new favorite dish.

In this decadent dessert themed risotto, it is as if you are eating a piece of cheesecake. The toasty flavors, creaminess, and crunchy textures come together in this dish to give you an award winning flavor while also looking very sexy. 

Serves 4


Arborio rice, 1 c

Unsalted butter, 1 stick

Evoo, 1 tbsp

Salt, to taste

AP flour, 1 tsp

Whole milk, 1/2 c

Heavy cream, 1/2 c

Gruyere, 1 1/2 c

Sugar, 1/4 c

Vanilla extract, 1 tbsp

Salt, 1 tsp

Shaved almond or pistachio


Unsalted butter, 1/2 stick

Grapeseed oil, 1 tsp

Sugar, 2 tbsp

Salt, 1 tsp

Manuka honey, to taste


1. In a large pot you would use for rice, put half a stick of butter in the pan with a medium high flame until butter is browned. . 

2. drop in 1 heaping cup of arborio rice with a pinch of salt. Lower the flame to medium low and gently toss the rice with a spatula. Allow the rice to toast in the brown butter for 30 seconds to a minute. 

3. Add 3 c of water in to the risotto and stir. Raise flame to medium high and bring to a boil. 

4. Risotto should take at least 15 to 20 minutes to become right consistency. Using a lid will make the risotto cook faster, but you may have to add more water, by the 1/2 c into your risotto to achieve your desired firmness. 

Note: Personally I enjoy my risotto soupy and soft so there is no shame in adding more water in the beginning rather than feeding the risotto a cup of water every few minutes and micro managing it. You will probably need more liquid at the end anyway.

5. Using a medium saucepan set flame to medium high, drop in a 1/2 stick of unsalted butter, allow to brown, then add 1 tsp AP flour. Stir, and once it starts bubbling after about 1 minute, add 1/2 c of whole milk and 1/2 c of heavy cream. Once the mixture is just on the verge of boiling, add 1 1/2 c grated gruyere. Whisk gently. Allow up to 20 minutes to reduce. Keep flame on medium.

6. Add 1/4 c sugar, 1 tbsp vanilla extract, 1 tsp salt. Allow time to reduce.

7. In a small saucepan put 1/2 stick of butter until browned along with 1 tsp grapeseed oil, 2 tbsp sugar, and 1 tsp salt and gently mix shaved almond or pistachio into the candying mixture. Allow it all to dissolve fully coating your nut of choice.

8. In a large saucepan or pot, pour in the cooked risotto along with the gruyere cheesecake bechamel, and the candied nuts. Gently stir together until all the ingredients are combined.

9. Finish by drizzling Manuka honey around the risotto in a circular motion and “planting” edible cornabria blossoms along the body of the risotto. Serve immediately. 

Note: Feel free to double the sugar and vanilla extract in this recipe for an even sweeter risotto if desired. 

This recipe is just one of the many recipes that can be found in Chef Jeff Nappe’s book, Tastings, which can be found on Amazon or by clicking the link below.

Recipe from:

Chef Jeff

Be on the look out for his upcoming book this spring!

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