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Gordon Ramsay Asparagus Risotto

Classic Italian risotto made with Arborio rice, fresh asparagus, white wine, and Parmesan cheese, prepared using Gordon Ramsay's technique of gradually adding hot stock while continuously stirring to achieve a creamy, al dente texture. The dish combines the earthy flavors of asparagus with rich, buttery risotto and features his signature finishing touch of cold butter and freshly grated Parmesan.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Starters
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

For Asparagus Puree

  • 1 lb. Asparagus, bottoms trimmed
  • 1/4 tsp Kosher salt
  • 1/4 tsp Ground black pepper

For Risotto

  • 5 1/3 Cup vegetable stock or chicken stock
  • 1 Tbsp. olive oil
  • 2/3 Cup White onion, finely diced
  • 1 1/3 Cup arborio rice or medium-grain white rice
  • 1/3 Cup dry white wine
  • 1/3 Cup Parmesan cheese, plus more to taste
  • Juice of ½ lemon
  • 1 Tbsp. mascarpone
  • 1/4 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • Lemon zest, for garnish

Instructions
 

Making Asparagus Puree

  • Blanch the asparagus in boiling salted water in a medium skillet for 2 minutes or until al dente. Reserve a half cup of the blanching liquid. Remove the Asparagus spears with a slotted spoon and shock in ice water.
  • Cut 2 inches from the tops and set aside. Thinly slice the bottoms and put them in the blender on low. Blend on high until smooth; season with salt and pepper. Add just enough of the blanching water to loosen and start pureeing.

Making Risotto

  • In a small saucepan, heat the stock and maintain it at a slow simmer.
  • 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 for 1 minute. Add wine and cook until absorbed and stir for 1–2 minutes. Add ½ cup of stock and simmer until the liquid is absorbed, occasionally stirring, 2–3 minutes. Stir in the Parmesan cheese. Continue in this manner, adding the hot stock half a cup until all of the stock has been added and absorbed, the rice is just tender, and the mixture is creamy; the total cooking time is 25 minutes.
  • 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.

Video

Notes

Keep the broth hot while making risotto. Cold stock will slow down the cooking process and affect the texture of the rice.