Risotto can often be an overwhelming dish to make, 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. You can feel free to adapt this recipe as I did, swapping out canned seafood stock for homemade shrimp stock.
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Equipment You Need To Make Gordon Ramsay’s Risotto?
- Saucepan: In a saucepan, warm the broth. That’s not it! You cannot use brothy, chilly liquids.
- Skillet: For this recipe, you’ll need two skillets. For cooking the mushrooms and making the Risotto, you’ll need two. You can use the skillet to make the Risotto if you’re as lazy as I am.
- Spatula: A lot of stirring will be required for this recipe. A spatula is ideal for this. Even if it doesn’t aid your arm, it’ll assist you in making a fantastic risotto.
My favorite pan to make Risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon. Available at Amazon.
How to Make Gordon Ramsay Seafood Risotto
A delightful and refined recipe. Fish stock can be quickly made and is a must for this recipe. You can also swap out by adding pieces of an inexpensive white fish for the shrimp or the scallops to make it a bit more pleasant on the wallet.
Preparing Seafood Ingredients
Step 1. Heat 3 tbsps. Olive oil in a skillet over medium heat.
Step 2. Add garlic; cook and stir until starting to sizzle, about 2 minutes.
Step 3. Stir in scallops and cook for 1 minute.
Step 4. Add shrimp and season with salt, pepper, and red pepper flakes.
Step 5. Cook over high heat until shrimp are pink, 3 to 5 minutes.
Step 6. 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.
Step 7. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic.
Step 8. Cover the skillet to keep shellfish warm.
Step 1. Pour the fish stock into a saucepan over medium heat and bring to a simmer.
Step 2. Melt butter in a skillet over low heat.
Step 3. Add 1 tbsp olive oil and shallot.
Step 4. 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.
Step 5. Make sure not to burn the shallot and reduce heat if the skillet gets too hot.
Step 6. Pour 1/2 cup white wine into the skillet and stir until the alcohol has evaporated.
Step 7. Add 1 ladleful of fish stock, stir, and cook until the rice has absorbed the stock.
Step 8. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
Step 9. Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking.
Step 10. Stir and finish cooking altogether, adding stock if needed.
Step 11. Remove from heat.
Step 12. Stir in remaining parsley and 1 tbsp extra-virgin olive oil. Let Risotto stand for 2 minutes before serving.