Seafood Risotto Recipe Gordon Ramsay

GORDON RAMSEY HELL'S KITCHEN LOBSTER RISOTTO RECIPE

Gordon Ramsey Hell's Kitchen Lobster Risotto Recipe image

A rich and delicious recipe for creamy Lobster Risotto inspired by Gordon Ramsay

Provided by The Editors at Food Fanatic

Categories Dinners

Time 1h8m

Number Of Ingredients 18

Ingredients

4 cups water, or use 3 cups water/1 cup white wine
3 8 oz tails lobsters
1 medium onion, peeled and roughly chopped
1 medium carrot, sliced
1 rib celery, sliced
1 medium whole fresh tomato, chopped
1 bay leaf
1 pinch of salt and pepper, to taste
1 tablespoon extra virgin olive oil
1 tablespoon minced shallot
2 cloves garlics, minced
1 1/2 cups arborio rice
1/4 cup white wine
2 tablespoons butter, more as needed
2 tablespoons mascarpone cheese
1 lemon zest
2 tablespoons chopped chives
1 serving parmigiano reggiano, shaved

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.

Nutrition Facts : ServingSize 1 serving

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

Gordon Ramsay's Tomato and Mushroom Risotto image

This creamy risotto recipe was in the "Dinner for Four Under $10" section of People magazine. I haven't tried it yet but Gordon Ramsay seems to make really good dishes and this looked yummy!

Provided by Chilicat

Categories Short Grain Rice

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large shallot, chopped finely
4 tablespoons olive oil
8 ounces baby portabella mushrooms, sliced
10 ounces arborio rice
1/2 cup dry white wine
4 cups low sodium chicken broth
8 ounces plum tomatoes, skinned, seeded and finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
2 tablespoons mascarpone cheese
3 tablespoons freshly grated parmesan cheese
sea salt
fresh ground black pepper

Steps:

In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.

SEAFOOD RISOTTO

Seafood Risotto image

Provided by Food Network

Categories main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups seafood stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
2 pounds assorted Mediterranean shellfish and seafood
2 pounds assorted Mediterranean shellfish and seafood
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves

Steps:

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

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