Gordon Ramsay's Best Risotto Recipes - TheFoodXP (2024)

• 4 cups Chicken Broth
• 3 Lobster Tails
• 3 tablespoons Butter (divided)
• 1 cup Arborio Rice (cooked)
• ¾ cup Frozen Green Peas (thawed)
• ½ cup Parmesan (grated)
• Salt and Pepper (to taste)

• In a saucepan, add the broth and 1 ½ cups of water. Heat it and add the lobster to it. Cover the pan and cook it for about 4 minutes. In a saucepan, add the broth and 1 ½ cups of water. Heat it and add the lobster to it. Cover the pan with a lid and cook it for about 4 minutes.

• When the lobster has cooked, take it out of the pan and remove the meat from the tail. Chop the meat and set it aside.

• Now, take the shells and grind them. Add the shells to the broth and simmer for about 20 minutes. Sieve the broth to remove the shells and pour the broth back into the pan. Keep it on low heat, so it remains warm.

• Then, heat another medium saucepan and melt a tablespoon of butter in it

• Add the rice to it and stir it for about 2 minutes. Then, add a cup of the broth mixture and a quarter cup of parmesan to it and keep stirring.

• Add the remaining broth one ladle at a time while stirring. Add another only when the previously added broth has reduced. Reserve just 2 tablespoons of the broth.

• Once the rice has cooked, remove the pan from heat. Add the remaining broth, cheese, and butter to it. Also, add the cooked lobster and some green beans. Season with salt and pepper.

• 1 lb. Asparagus
• 5 ⅓ cups Chicken Stock
• 1 tablespoon Olive Oil
• ⅔ cups Shallots (finely diced)
• 1 ⅓ cups Arborio rice (uncooked)
• ⅓ cups Dry white wine
• ⅓ cups Parmesan cheese (plus more to garnish)
• Juice of ½ lemon
• 1 tablespoon Mascarpone
• ½ teaspoon Kosher Salt
• ½ teaspoon Ground Black Pepper
• Lemon Zest (for garnish)

• Firstly, boil water in a pot and blanch the asparagus in it for 2-3 minutes. Take them out and then shock them in ice water.

• Once done, trim the tips and keep them aside. Put the stalks in a blender, add some of the blanching liquid and blend them to make a puree.

• Meanwhile, put the stock in a pot and keep it on low heat, so the stock remains hot.

• Then, heat a saucepan and melt butter in it. Add shallots to it and cook them for a minute.

• When done, add the rice and keep stirring it for about 2-3 minutes. Add some wine and cook until it dries up.

• Then, add half a cup of the hot stock and keep stirring until it is absorbed. Keep repeating the same with the remaining stock until the rice has become creamy. This should take about 20-25 minutes.

• When the rice is done, stir in Parmesan cheese and remove it from heat.

• Now is the time to add the asparagus puree and the tips. Also, add lemon juice and mascarpone to it. Season it with salt and pepper and garnish with lemon zest and parmesan.

• Give it a good mix and serve immediately.

• 8 oz. Lobster Knuckle and Claw Meat
• 2 4 oz. Lobster Tails, cut in half
• 2 cups Arborio Rice (cooked)
• 1 Shallot (diced)
• 8 oz. Butternut Squash (small diced and blanched)
• 4 oz. White Wine
• 8 oz. Parmesan Cheese (grated)
• 16 oz. Chicken Stock
• 2 oz. Olive Oil

For Butternut Squash Puree

• 1 Butternut Squash (cut in half, seeded)
• ¼ tablespoon unsalted Butter (room temp)
• 1 cup Heavy Cream
• ½ cup Whole Milk
• Salt (to taste)

• Start by preparing your squash. Bake the squash until it is tender. Then, take out its flesh and blend it along with some milk and heavy cream.

• Then, heat stock in a stockpot and keep it low heat.

• In a saucepan, melt butter and toast the rice in it for about 2-3 minutes. When it is done, add shallots to it and then wine. Cook it until the wine dries up.

• Then, add half a cup of stock to the rice and keep stirring until it gets absorbed. Repeat this process for the remaining stock until the rice is cooked perfectly.

• Now, add the pureed butternut squash and parmesan to it and mix.

• In another pan, melt butter and poach the lobster. Then, add the knuckle and claw meat to the risotto. Season with some salt and pepper.

• Lastly, top with some chopped butternut squash, chives, and an extravagant lobster tail.

For Seafood

• 3 tablespoons Olive Oil
• 3 cloves Garlic (peeled)
• ½ lb. shelled Sea Scallops
• ½ lb. uncooked Shrimp (peeled and deveined)
• Salt and Ground Black Pepper (to taste)
• 1 pinch Red Pepper Flakes
• ½ cup Dry White Wine
• ½ Lemon (juiced)
• 1 bunch fresh Parsley (finely chopped)

For Risotto

• 1 quart Fish Stock
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1 Shallot (finely chopped)
• 1 12 oz package Arborio Rice
• ½ cup Dry White Wine

Preparing the shrimps and scallops

• Heat oil in a pan and add garlic to it. Let it cook for about 2 minutes on medium heat.

• Then, add the scallops to it and cook for another minute. After that, add the shrimps to the pan.

• Season the shrimps with some salt, pepper, and red flakes and cook it for about 5 minutes until it is no longer pink.

• Then, add half a cup of wine to them and cook until all the liquid dries up.

• Remove from heat and pour some lemon juice over them. Also, add a bit of parsley.

For the risotto

• In a saucepan, add the fish stock and heat it. Then, keep it on low heat to keep it hot.

• In another pan, melt butter and some oil. Add shallots to it and cook them for 2-3 minutes.

• Then, add the rice to it and cook while stirring continuously for about 2 minutes.

• Add half a cup of wine to the rice and cook until all the wine evaporates.

• After that, add half a cup of stock and stir continuously until it dries up. Repeat this process for the remaining stock. The rice should be done in about 16-18 minutes.

• Then, add the cooked scallops and shrimp to the pan. Stir and cook for about 2-3 minutes

• Garnish with some parsley and olive oil. Let it stand for a minute and then serve.

• 2 cups Arborio Rice
• ½ cup Parmesan Cheese (shredded)
• 4 tablespoons Butter
• 8 cups Chicken Broth (divided)
• ½ cup White Wine
• 3 tablespoons Olive Oil (extra virgin)
• ½ cup Shallots (finely diced)
• 2 cups Mushrooms (baby bella)
• 3 tablespoons Thyme (finely chopped)
• 1 teaspoon Salt (to taste)
• 1 teaspoon Pepper (to taste)

• Heat a pot and add fifty grams of butter. Heat one tablespoon of olive oil in the pot.

• Add fifty grams of finely chopped shallot to it. Now add one cup of mushrooms to it. Mix it well with a spatula.

• Now, add two teaspoons of thyme to it. Mix everything again with a spatula until combined well.

• Now add one cup of arborio rice to this mix. Once added, mix the rice well with a spatula until it is well coated.

• It’s time to add one cup of chicken stock. Mix everything properly until the liquid gets absorbed.

• Repeat the process two to three times. Cook the rice until al dente.

• Add a hundred milliliters of white wine.

• Now salt and pepper to the risotto. Please give it a good mix.

• Add one cup of Parmesan cheese to this risotto. Combine this mixture well with a spatula until fully mixed.

• Garnish your risotto with some chopped parsley.

• Our Gordon Ramsay mushroom risotto is ready to serve.

Shallots are preferred over onion for risotto, because they are less pungent and harsh.

Instead of white wine, you can also use red wine.