Risotto is the greatest thing to come out of Italy since pasta. Although risotto is primarily a dish from Northern Italy, many modern variations exist. Riso is “rice” in Italian, and risotto is cooked in broth until it is creamy.
How to Make Gordon Ramsay’s Top 5 Risotto Recipes
1. Lobster Risotto
This is a simple yet luxurious meal. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end. Using Lobster Shells is much better than a bouillon stock.
2. Mushroom Risotto with Parmesan Cheese
This Hell’s Kitchen Mushroom Risotto recipe is delightful. It is one of the easiest variants of all risotto recipes. The secret comes from using portobello mushrooms and white mushrooms with chicken stock, but you can substitute vegetable stock if you like.
3. Creamy Asparagus Risotto with Lemon and Mascarpone
This green-hue arborio rice dish often catches the camera and serves as an app for 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.
4. Lobster Butternut Squash Risotto
After watching Chef Christina make Lobster Butternut Squash Risotto, I couldn’t wait to start making it myself. The recipe combines sweet, buttery butternut squash and creamy risotto with herbs and Parmesan cheese, with butternut squash bursting with a truly gourmet flavor.
5. Shrimp and Scallop Risotto
Risotto can often be an overwhelming dish, but this Shrimp and Scallop risotto recipe, adapted from Hell’s Kitchen by Gordon Ramsay, doesn’t have to be. They were stirring continuously because so risotto recipes demand it. It works, even if you don’t prepare any elements in advance.