Gordon Ramsay’s Shrimp and Scallop Risotto is a luxurious and flavorful dish that combines perfectly cooked shrimp and scallops with creamy, savory risotto. This recipe is a twist on the classic Italian dish, using fresh seafood, white wine, and Parmesan cheese to create a rich and indulgent flavor.
Risotto can often be overwhelming, but this Shrimp and Scallop seafood risotto recipe, adapted from Hell’s Kitchen by Gordon Ramsay, doesn’t have to be. It works, even if you don’t prepare any elements in advance. Stir continuously because so risotto recipes demand it. Feel free to adapt this recipe as I did, swapping out canned seafood stock for homemade shrimp stock. (Check out Gordon Ramsay’s Best Risotto Recipes: A Collection of Creamy and Flavorful Dishes to Elevate Your Cooking)
Equipment You Need To Make Gordon Ramsay’s Risotto?
- Heavy-bottomed pan: To cook the risotto and ensure even heat distribution.
- Wooden spoon or spatula: You’ll need this to stir the risotto as it cooks
- Ladle: You’ll need this to add the hot broth to the risotto gradually.
- Chef’s knife: You’ll need a sharp knife to chop any vegetables or herbs for the recipe.
- Cutting board: You’ll need a clean, sturdy surface to chop vegetables and herbs.
- Grater: You’ll need a cheese grater to grate the Parmesan cheese.
- Microplane zester: You’ll need this to grate the lemon zest.
- Measuring cups and spoons: You’ll need these to measure the ingredients accurately.
Make sure to have all your ingredients and equipment ready before cooking to make the process smoother and easier.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the HexClad 7-Piece Hybrid; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or HexClad on Amazon. (Learn more about Gordon Ramsay’s Kitchen Essential Tools)
How to Make Gordon Ramsay Seafood Risotto
Gordon Ramsay’s Seafood Risotto is a decadent and flavorful dish that incorporates a variety of fresh seafood and creamy risotto. The recipe requires a combination of shrimp, scallops, and mussels, along with arborio rice, white wine, and Parmesan cheese. (Check out this Must-Try Gordon Ramsay Lobster Risotto)
You can create a delicious Seafood Risotto recipe that will impress with the right ingredients and techniques. To make the dish, you must sauté the seafood in butter, garlic, and white wine before adding it to the risotto, which is cooked gradually with hot broth and constantly stirred to achieve the creamy texture. The dish is finished with a sprinkle of fresh herbs and lemon zest to add freshness. ( Must see Gordon Ramsay Mushroom Risotto with Parmesan Cheese)
Preparing Seafood Ingredients
- Heat 3 tbsps. Olive oil in a skillet over medium heat.
- Add garlic; cook and stir until starting to sizzle, about 2 minutes.
- Stir in scallops and cook for 1 minute.
- Add shrimp and season with salt, pepper, and red pepper flakes.
- Cook over high heat until shrimp are pink, 3 to 5 minutes.
- Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the skillet’s bottom to deglaze; cook until the liquid is reduced, 2 to 3 minutes.
- Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic.
- Cover the skillet to keep the shellfish warm.
- Pour the fish stock into a saucepan over medium heat and simmer.
- Melt butter in a skillet over low heat.
- Add 1 tbsp olive oil and shallot.
- Cook until shallot is soft and translucent but not brown, 3 to 5 minutes. Increase heat and add rice; cook until the rice has absorbed the oil and butter and has a nutty aroma, often stirring, for 1 to 2 minutes.
- Ensure not to burn the shallot, and reduce heat if the skillet gets too hot.
- Pour 1/2 cup white wine into the skillet and stir until the alcohol has evaporated.
- Add 1 ladleful of fish stock, stir, and cook until the rice has absorbed the stock.
- Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes.
- Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking.
- Stir and finish cooking altogether, adding stock if needed.
- Remove from heat.
- Stir in the remaining parsley and 1 tbsp extra-virgin olive oil. Let risotto stand for 2 minutes before serving.