Gordon Ramsay's Lobster Risotto: Discover the Ultimate Recipe for an Exquisite Meal! (2024)

FAQs

How does Gordon Ramsay make lobster risotto? ›

Remove the lobster meat from the shells, dice it and place in 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.

"Boil salted water, throw in the rice, boil it for nine minutes, strain it and throw it on a sheet pan. It's 90% cooked, so all you're doing is just picking it up. Once it's blanched, I can make risotto, from beginning to end, in three minutes."

Use Salted Water Instead of Broth in Risotto

It's an ingenious tip on many levels.

So, how much will these classic dishes cost you? It depends on when you go and how you order. An a la carte Beef Wellington costs $63.95, according to the Hell's Kitchen menu offered by Caesar's Palace, where the restaurant is located. On their own, pan-seared scallops cost $25.95, and lobster risotto is $26.95.

The stock is added a little bit at a time and should be fully absorbed into the rice before more stock is added. This process can take up to 45 minutes and will result in a delicious creamy mixture of al dente rice.

Risotto is a rice dish but differs substantially from other rice dishes, mainly because of its semi-fluid and creamy consistency. A rice dish can be called risotto only if the cooked mixture, when served on a flat plate, can flow like sequential wave currents.

The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.

In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

My favorite risotto is pumpkin with shrimp, any kind of seafood risotto, or just a simple veggie risotto. In traditional Italian style, rice or pasta is a primo, or first course. The meat or fish is the secondo, or second course, though it is common to have a simple meal of only risotto or pasta.

Why is Gordon Ramsay tougher on Hells Kitchen? ›

Because on Hell's Kitchen, he's actually commanding the chefs what to cook and how quickly and efficiently they cook it. Think if you were supervising a group of 12–20 chefs, and you had to go around and critique every flaw in their dishes, that would become pretty stressful too, right?

If your risotto is still hard, it hasn't finished cooking. Keep adding more stock until it becomes al dente or your preferred texture. How do you make risotto creamy? To make risotto even creamier, add butter and good quality grated cheese like parmesan or Romano at the end of the cooking and stir well.

The key, instead, is to undercook the risotto and cool it rapidly to prevent that rice from overcooking, so you can easily finish cooking it later.

You can make this lobster risotto ahead of time. However, when you're ready to reheat it, add a little extra liquid to the risotto so that it doesn't dry out while being reheated. And if you can, keep the lobster separate, and fold it into the risotto just before serving.

Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.