The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
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 pea and ham soup is thick, smoky and deeply savoury, made with a whole smoked ham hock simmered for three hours until the meat falls off the bone. The split peas cook directly in that ham stock, which is what gives this soup its rich flavour and silky body. This is Ramsay’s London …
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 …
Gordon Ramsay’s scallop risotto is buttery and rich, made with pan-seared scallops, Arborio rice, white wine, Parmesan and a lemon butter finish, ready in about 30 minutes. The scallops cook in under two minutes, so timing is everything with this one. Ramsay teaches scallop searing across four cookbooks but never pairs them with risotto directly. …
Gordon Ramsay’s tomato risotto is silky, sweet and rich with mascarpone, made with cherry tomatoes cooked in butter, Arborio rice and Parmesan, ready in about 25 minutes. It’s the simplest risotto in his Cookery Course because there’s no wine, no shallots and no garlic in it at all. That stripped-back approach is what makes it …
