Take a culinary adventure and create Gordon Ramsay’s lobster risotto that oozes luxury and is flavorful. Seek out the finest ingredients because every element is crucial, from the fresh lobsters to the creamy Arborio rice, in crafting this classic Italian masterpiece.
Start with live lobsters and choose the highest-quality rice to ensure your risotto is as sumptuous and compelling as those served in the most prestigious kitchens. Follow this guide, and you’ll be on your way to making a lobster risotto that’ll wow even the most discerning palates.
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Lobster Risotto Recipe
The magic of cooking lobster risotto is in the technique. Gordon Ramsay’s Traditional methods call for attentively stirring the rice, allowing it to absorb the Stock and release its starches slowly. The result is a creamy harmony between the lobster tail risotto pieces and the rice.
4
servings10
minutes30
minutesKeep the screen of your device on
Ingredients
- For the Lobster
3 6 oz lobster tails about 1.5 pounds
Salt to Taste
- For the Risotto
1 tablespoon olive oil
1 small onion, finely chopped
2 cups Arborio rice
1/2 cup dry white wine
6 cups warm chicken or seafood stock
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
Optional: Fresh parsley or chives, chopped for garnish
- For Lobster, Infused Oil (Optional)
Lobster shells
1/2 cup olive oil
Directions
- Cook the Lobster
- Boil the Lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes. Remove and let cool.
- Extract the Meat: Remove the lobster meat from the shells. Chop the meat into bite-sized pieces. Set aside. Reserve the shells for the infused oil if desired.
- Make the Lobster Infused Oil (Optional)
- Heat the Shells and Oil: Heat the lobster shells with olive oil over low heat for 10-15 minutes to infuse the oil. Strain and set aside.
- Prepare the Risotto
- Sauté Onions: In a large pan, heat olive oil. Add the onion and cook until translucent.
- Toast the Rice: Add the Arborio rice and stir until the grains are well-coated and slightly toasted.
- Deglaze with Wine: Pour in the white wine and stir until almost completely absorbed.
- Add Stock Gradually: Add the warm Stock, stirring frequently, one ladle at a time. Wait until each addition is almost fully absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
- Add Lobster: Add the lobster meat to heat through a few minutes before the risotto is done.
- Finish the Risotto: Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
- To Serve
- Serve the risotto warm, garnished with chopped parsley or chives. Drizzle with the lobster-infused oil if you made it.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s Hell’s Kitchen American TV Show.
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What’s in Gordon Ramsay’s lobster risotto?
Gordon Ramsay’s lobster risotto typically includes the following ingredients: lobster meat, arborio rice, shallots, garlic, fish or vegetable Stock, white wine, butter, Parmesan cheese, olive oil, salt, pepper, and sometimes fresh herbs such as parsley or chives for garnish.
What is lobster risotto made of?
Lobster risotto is made of cooked arborio rice that is simmered with lobster stock (often made by simmering the shells of the lobster in water with aromatics), chunks of cooked lobster meat, and additional ingredients like onion or shallot, garlic, white wine, butter, Parmesan cheese, and herbs. Some versions may also include cream or tomato for different dish variations.
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How many carbs are in lobster risotto?
The carbohydrate content in lobster risotto can vary depending on the recipe and portion size, but on average, a serving of lobster risotto might contain around 20-30 grams of carbohydrates. This estimate assumes a serving made with a standard amount of arborio rice. It does not account for additional ingredients like vegetables or extra cheeses that could increase the carbohydrate count.
What is Gordon Ramsay’s recipe for risotto?
Gordon Ramsay-style risotto recipe would involve the following steps:
- Heat a saucepan with olive oil and add finely chopped shallots and garlic, cooking until soft.
- Add arborio rice and cook until the grains are translucent.
- Pour in white wine and stir until the rice has absorbed it.
- Gradually add hot fish or vegetable stock, stirring continuously until the liquid is absorbed before adding more.
- Continue cooking until the rice is al dente.
- Stir in cooked lobster meat, butter, and grated Parmesan cheese until creamy and well combined.
- Season with salt and pepper to taste and garnish with fresh herbs.
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Summing Up
The beauty of this lobster risotto lies in its capacity to elevate the simple act of dining to an art form, with each creamy, lobster-laden forkful acting as a brushstroke on the palate’s canvas. It’s a meditation on quality and patience, a reminder that the finest things in life often require both. Embrace the process, and let the steady stirring be a mantra that guides you toward perfection.
Ultimately, it’s more than a meal; it celebrates the harmony between sea and earth, a heartening and refined dish. Cook with intention, serve with pride, and enjoy each sumptuous bite to its fullest.
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Last Updated on January 21, 2024 by John Siracusa
