This green-hue arborio rice dish that often catches the camera as served as an app to Hell’s Kitchen diners. It’s spring asparagus, brightened with lemon and enriched with a dollop of mascarpone. Serve your risotto as soon as done, as it continues to cook after it’s removed from the heat and can start to dry out and become soft.
How to Make Gordon Ramsay Green Asparagus Risotto
Nothing is better than a perfect risotto, cooked until creamy yet still al dente with each grain separate.
Making Asparagus Puree
Step 1. In a medium skillet, blanch the asparagus, whole, in boiling salted water for 2 minutes or until al dente. Remove the asparagus spears with a slotted spoon and shock in ice water. Reserve a half cup of the blanching liquid.
Step 2. Cut 2 inches from the tops and set aside. Thinly slice the bottoms and put them in the blender on low. Add just enough of the blanching water to loosen and start pureeing. Blend on high until smooth season with salt and pepper.
Step 1. In a small saucepan, heat the stock and maintain it at a slow simmer.
Step 2. Heat the olive oil in a heavy large saucepan over moderate heat. Add onion and sauté until tender and translucent, about 4–5 minutes. Add the rice and stir 1 minute. Add wine and cook until absorbed, often stirring, 1–2 minutes. Add ½ cup of stock and simmer until the liquid is absorbed, stirring occasionally, 2–3 minutes. Continue in this manner, adding the hot stock a half a cup at a time until all of the stock has added and absorbed, and the rice is just tender and the mixture is creamy, total cooking time 25 minutes. Stir in the Parmesan cheese.
Step 3. Now add the asparagus puree, reserved asparagus tips, lemon juice, and mascarpone, stirring gently to combine and heat through. Season to taste with salt and pepper, garnish with lemon zest, and serve with more Parmesan.
Gordon Ramsay Risotto Recipes
- Best 5 Hell’s Kitchen Risotto RecipesBest Hell’s Kitchen Risotto Recipes. Need a change from your same old risotto recipe look no further. We have the most of Hell’s famous risotto recipes all in one place.
- Shrimp and Scallop RisottoThis Hell’s Kitchen Shrimp and Scallop Risotto Recipes by Gordon Ramsay needs to be Stirred continuously like so many risotto recipes demand it. You can feel free to adapt this recipe as I did, swapping out canned seafood stock for the homemade shrimp stock.
- Lobster RisottoThis Hell’s Kitchen Lobster Risotto recipe by Gordon Ramsay is a simple, yet luxury meal. Using Lobster is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.
- Mushroom Risotto with Parmesan CheeseHell’s Kitchen Mushroom Risotto with Parmesan Cheese recipe by Gordon Ramsay. Made with portobello mushrooms, thinly sliced, shallots and freshly grated Parmesan cheese.
- Creamy Asparagus Risotto with Lemon and MascarponeHell’s Kitchen Creamy Asparagus Risotto with Lemon and Mascarpone Recipe by Gordon Ramsay. Made with spring green asparagus brightened with lemon and enriched with a dollop of mascarpone.