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In This category You Will Find The Best Gordon Ramsay Risotto Recipes.
Gordon Ramsay’s smoked haddock risotto is smoky, creamy and properly British, made with undyed haddock poached in milk, leeks, Arborio rice and Parmesan, ready in about 35 minutes. The poaching milk goes into the stock, which means the smokiness is in every grain of rice, not just sitting on top. He makes this on The …
I’ve cooked every Gordon Ramsay risotto I could find across ten of his cookbooks, his MasterClass, his restaurant menus and dozens of Hell’s Kitchen episodes. Some are real recipes he wrote down. Others I built from his techniques because he teaches the components across multiple books without ever combining them. This is everything I’ve learned, …
Gordon Ramsay’s chicken risotto is creamy, savoury and proper comfort food, made with poached chicken, Arborio rice, white wine, Parmesan and butter, ready in about 40 minutes. The trick is poaching the chicken in the same stock that cooks the rice, so nothing gets wasted. I built this recipe around his poaching method from Sunday …
Gordon Ramsay’s pumpkin risotto is sweet, earthy and golden, made with a silky pumpkin purée stirred through Arborio rice, roasted pumpkin chunks folded in for bite, wild rocket for a peppery kick, and crispy fried sage leaves with sage butter spooned over the top. It’s an autumn dish that makes the kitchen smell incredible, ready …
Gordon Ramsay’s crab risotto is delicate, sweet and bright with lemon, made with white and brown crab meat folded into creamy Arborio rice off the heat, finished with chives, a pinch of cayenne and Parmesan. Ready in about 35 minutes, and the crab goes in last so it stays tender. In his MasterClass he teaches …
Gordon Ramsay’s butternut squash risotto is sweet, warming and golden, made with a butternut squash purée stirred through Arborio rice, whole squash chunks folded in for texture, and crispy fried sage leaves scattered on top. It’s one of those autumn dishes that makes the whole kitchen smell incredible while it cooks. This recipe comes from …
Gordon Ramsay’s truffle risotto is earthy, rich and deeply savoury, made with a wild mushroom base, dried porcini, Arborio rice, Parmesan and a drizzle of truffle oil stirred in right at the end. Ready in about 35 minutes, and most of that is just gentle stirring. In his MasterClass he teaches truffle as a finishing …
Gordon Ramsay’s lobster risotto is rich and silky, made with Arborio rice, white wine, mascarpone and butter-seared lobster tail, ready in about 40 minutes. It’s the most iconic dish from Hell’s Kitchen, which also makes it the most thrown-in-the-bin dish on television. Ramsay teaches risotto technique across Ultimate Cookery Course and Home Cooking, and covers …
Gordon Ramsay’s asparagus risotto is bright, fresh and spring-green, made with blanched asparagus tips, white wine, mascarpone and Parmesan, ready in about 35 minutes. It’s best between April and June when British asparagus is in season, which Ramsay is firm about in the Cookery Course. In Teaches Cooking II he tells readers to save their …
Gordon Ramsay’s prawn risotto (or shrimp risotto if you’re stateside) is creamy, garlicky and bright with lemon, made with pan-seared king prawns, Arborio rice, white wine, Parmesan and a kick of chilli, ready in about 35 minutes. The prawns cook in under two minutes so they go in last while the rice rests under a …