Chef Christina Wilson prepares the Hell’s Kitchen classic, Lobster Butternut Squash Risotto.
– 8oz Lobster Knuckle and Claw Meat
-2ea 4oz Lobster Tails, cut in half
-2cups Arborio Rice, cooked to package specifications
-1ea Shallot, small diced
-8oz Butternut Squash, small diced and blanched
-8oz Butternut Squash Puree
-4oz White Wine
-8oz Parmesan Cheese, grated
-16oz Chicken Stock, more if needed
-2oz Olive Oil
-4pieces Fried Sage (Garnish)
Additional Recipe(s) For Video Description Section:
BUTTERNUT SQUASH PUREE
-1ea Butternut Squash, cut in half, seeds removed
-¼# Butter, unsalted, room temp
-1C Heavy Cream, heated through
-½ C Whole Milk
Place squash face down on sheet tray and roast at 350 degrees until fork tender. Remove from oven and scoop out flesh. Place squash in blender and add heavy cream and milk to loosen to desired consistency. Season to taste with salt. Reserve for risotto.
Season 17 of HELL’S KITCHEN will welcome the newest batch of determined chefs who will brave Chef Gordon Ramsay and his fiery command of the kitchen as he puts them through an intense culinary academy. Throughout the season, the competitors will face a series of Ramsay’s grueling challenges to prove they possess the right combination of ingredients to win a life-changing grand prize.
The chefs will leave the pleasantries at the door as the pressure to impress Chef Ramsay will reach a boiling point. Before Chef Ramsay determines which individual chefs are worthy of a black jacket, the contestants must prove their ability to work in teams. The rewards for winners of upcoming challenges will be lavish and memorable, while the punishments will be hellish.