Magnificent 1st Prize Risotto Recipe - Food.com (2024)

FAQs

What is Gordon Ramsay's recipe for risotto? ›

Use Salted Water Instead of Broth in Risotto

It's an ingenious tip on many levels.

Always use warm stock.

Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.

As a general rule, 60g per person is perfect for a starter, light meal, or if you've bulked out the dish with other ingredients. For more generous portions, go with 75g each. Whatever type of risotto you're making, use piping hot stock – it means the grains will start to soften and cook straight away.

Risotto technique: cook a starchy ingredient slowly, adding liquid bit by bit and stirring. Aim: pull starch out for creaminess. What is the secret to best risotto?

Parolari has introduced and created many fresh pasta dishes, but he is still most famous for his risotto. He is known as the “King of Risotto” in Italy and among guests.

A sprinkle of parsley, Parmesan, salt, and pepper adds the finishing touch. From intimate gatherings to lavish dinner parties, this savory dish promises to soothe, satisfy, and impress at the same time!

If you are able to get white wine vinegar then you can add a tablespoon of this to the rice and let it boil away before adding any stock and this will often give some of the flavour of wine, whilst reducing the alcohol content.

I prefer the flavor of chicken broth or stock in risotto. If you're vegetarian, vegetable broth or stock will be just fine. I use regular broth for this recipe and not low-sodium, if you use low sodium just be sure to taste test and add more salt at the end as needed. Parmesan cheese.

According to Salvatore, it all depends on the ingredients. The chef prefers oil over butter (and oil works particularly well with seafood risottos), but butter is better for vegetable-based dishes like Rampoldi's black truffle with mushroom or mixed vegetable and ginger risotto.

How do restaurants get risotto so fast? ›

We par cook it. We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.

“The hole in the middle of the spoon allows some of the rice to pass through, making for a smoother stir that's gentler on the grains and results in fewer broken kernels,” she says, adding that too many broken kernels can ruin a risotto. Gorline agrees: “If the rice shatters, it can create an over-starched mess!”.

This adds air into the risotto, cooling it down and making it gluey. With the right cooking temperature, the rice will naturally move around in the pot. As such, when cooking risotto on a stovetop, you only need to quickly stir it every 30 minutes so that the rice doesn't stick.

Because risotto is cooked uncovered on the stovetop, a lot of liquid evaporates. Plan on about three times as much liquid as rice. And that liquid should be stock of some sort. Chicken stock is the staple, but use whatever stock you prefer — beef, vegetable, seafood.

Bring the liquid to a boil. Reduce the heat to medium-low, and add the risotto, stirring often until it's heated through, 2 to 3 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."

Gordon Ramsay's Hell's Kitchen Lobster Risotto is a luxurious and flavorful dish that combines succulent lobster with creamy risotto. The lobster adds a rich and sweet flavor to the dish, while the risotto is cooked to perfection, creating a creamy and velvety texture.

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.