Hells Kitchen Risotto Food

GORDON RAMSEY HELL'S KITCHEN LOBSTER RISOTTO RECIPE

Steps:

• Bring the 4 cups of water to a boil and add the lobster tails. Boil for 4 minutes, then take out the lobster and plunge it into iced water to stop it cooking any further. Remove the lobster meat from the shells, dice it and place it in the refrigerator unti you are ready to make the risotto. Put the lobster shells back into the boiling water and add the onion, carrot, celery, tomato, bay leaf, plus salt and pepper to taste. Simmer the stock for 20 minutes. Remove from the heat and strain, then return the lobster stock to a low heat, ready to use for the risotto. Heat the olive oil in a large skillet and cook the shallots and garlic for a couple of minutes, until softened. Stir in the Arborio rice and cook for another couple of minutes, then pour in the white wine. Cook for a minute, stirring constantly. Pour in just under half of the lobster stock and cook for 3 to 5 minutes, stirring occasionally, until most of the liquid has been absorbed by the rice. Add the rest of the lobster stock one ladle-full at a time, so that the rice slowly absorbs the liquid. This should take around 20 minutes in total and the rice should look slightly translucent, with an al dente texture and a just visible 'core' at the center. Put in the reserved lobster meat, plus the mascarpone cheese, lemon zest and more salt and pepper (to taste). Stir thoroughly until the ingredients are well mixed and the texture is thick and creamy. Check the seasoning one more time, then serve garnished with parmigiano and chives.

CREAMY ASPARAGUS RISOTTO

Steps:

• 1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander.
• and rinse in cold water; drain well.
• 2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
• 3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
• 4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through.
• 5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.
• Serves 8.
• This risotto gets its velvety texture from the asparagus puree that's stirred in before serving.

HELL'S KITCHEN BEEF WELLINGTON

Steps:

• heat olive oil in a frying pan.
• season fillet with garlic powder, basil, salt & pepper.
• sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
• remove fillet from the pan and leave to cool.
• put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
• scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
• brush the fillet with mustard.
• preheat the oven to 400.
• lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
• spread the mushroom paste over the ham, then place the seared fillet in the middle.
• spread more mushroom paste on top of the fillet and top with the remaining procuitto.
• using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
• roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
• remove the plastic wrap from the beef and lay in the center.
• fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
• brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
• lightly score the pastry in 3 places and glaze again with egg yolk.
• bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
• allow to rest for 10 minutes before slicing and serving.
• the beef should still be slightly pink in the center.