How To Make Gordon Ramsay’s Risotto At Home

Risotto

If you have watched Hell’s Kitchen, you’ll know that Gordon Ramsay loves a perfect dish. Gordon Ramsay’s Risotto renditions are quite popular on his show. This Italian dish is a perfect dinner. So, today I’ll be sharing various of Gordon Ramsay’s risotto recipes. 

Risotto is made by cooking rice in broth until it becomes smooth and creamy. ‘Riso’ means rice in Italian. The primary ingredients for risotto are rice, shallots, parmesan, and stock. You can add different ingredients like lobster, mushrooms, scallops, shrimps, or asparagus and customize your risotto as you like it. 

Gordon Ramsay has given us a variety of risotto recipes. It is hard to choose just one of Gordon Ramsay’s Risotto. So, I am going to tell you about all of them. You can decide which recipe suits you the best. 

  1. Lobster Risotto
  2. Green Asparagus Risotto
  3. Lobster Butternut Squash Risotto
  4. Seafood Risotto
  5. Mushroom Risotto

Also, here is the basic risotto recipe for beginners.

To make Gordon Ramsay’s risotto, heat the stock in a pot. Next, melt butter in a saucepan and cook shallots in it. When they are cooked, add rice and some wine. Cook until all the liquid has dried up. Then, add the stock, one ladle at a time, and cook while stirring for about 20 minutes. Lastly, add salt, pepper, parmesan cheese, and some more butter. Mix it and serve.


This is the basic recipe for risotto. But I have mentioned Gordon Ramsay’s special risotto recipes below. Do check all of them and make yourself a delicious risotto at home.

Gordon Ramsay’s Lobster Risotto

If you want to make a simple yet gourmet risotto, then you should definitely try the lobster. You can use the lobster shells to make the broth richer.

Lobster Risotto

Gordon Ramsay’s Lobster Risotto Recipe

It is really simple to make this risotto. Just cook the lobster tail, take out the meat, and chop it. Then, make the risotto and add the chopped lobster to it.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Chef’s Delight
Cuisine Italian
Servings 4
Calories 366 kcal

Equipment

  • Saucepan
  • Medium Saucepan

Ingredients
  

  • 4 cups Chicken Broth
  • 3 Lobster Tails
  • 3 tablespoons Butter (divided)
  • 1 cup Arborio Rice (cooked)
  • ¾ cup Frozen Green Peas (thawed)
  • ½ cup Parmesan (grated)
  • Salt and Pepper (to taste)

Instructions
 

  • In a saucepan, add the broth and 1 ½ cups of water. Heat it and add the lobster to it. Cover the pan and cook it for about 4 minutes. In a saucepan, add the broth and 1 ½ cups of water. Heat it and add the lobster to it. Cover the pan with a lid and cook it for about 4 minutes.
  • When the lobster has cooked, take it out of the pan and remove the meat from the tail. Chop the meat and set it aside.
  • Now, take the shells and grind them. Add the shells to the broth and simmer for about 20 minutes. Sieve the broth to remove the shells and pour the broth back into the pan. Keep it on low heat, so it remains warm.
  • Then, heat another medium saucepan and melt a tablespoon of butter in it
  • Add the rice to it and stir it for about 2 minutes. Then, add a cup of the broth mixture and a quarter cup of parmesan to it and keep stirring.
  • Add the remaining broth one ladle at a time while stirring. Add another only when the previously added broth has reduced. Reserve just 2 tablespoons of the broth.
  • Once the rice has cooked, remove the pan from heat. Add the remaining broth, cheese, and butter to it. Also, add the cooked lobster and some green beans. Season with salt and pepper.

Nutrition

Serving: 1gCalories: 366kcalProtein: 18gFat: 1.5gSaturated Fat: 0.1gCholesterol: 66mgSodium: 436mg
Keyword Gordon Ramsay, Gordon Ramsay’s Lobster Risotto, Risotto
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Gordon Ramsay’s Green Asparagus Risotto

The green asparagus risotto is refreshing as well as delicious. The color comes from the delicious asparagus puree. The refreshing taste comes from lemon and it becomes creamier because of the mascarpone.

Green Asparagus Risotto

Gordon Ramsay’s Green Asparagus Risotto Recipe

Gordon Ramsay's green asparagus risotto is really easy to make. You start by making the risotto and then add asparagus puree to it. The asparagus gives the risotto a bright green color.
No ratings yet
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Chef’s Delight
Cuisine Italian
Servings 4
Calories 370.8 kcal

Equipment

  • Pot
  • Saucepan
  • Medium Saucepan

Ingredients
  

  • 1 lb. Asparagus
  • 5 ⅓ cups Chicken Stock
  • 1 tablespoon Olive Oil
  • cups Shallots (finely diced)
  • 1 ⅓ cups Arborio rice (uncooked)
  • cups Dry white wine
  • cups Parmesan cheese (plus more to garnish)
  • Juice of ½ lemon
  • 1 tablespoon Mascarpone
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Ground Black Pepper
  • Lemon Zest (for garnish)

Instructions
 

  • Firstly, boil water in a pot and blanch the asparagus in it for 2-3 minutes. Take them out and then shock them in ice water.
  • Once done, trim the tips and keep them aside. Put the stalks in a blender, add some of the blanching liquid and blend them to make a puree.
  • Meanwhile, put the stock in a pot and keep it on low heat, so the stock remains hot.
  • Then, heat a saucepan and melt butter in it. Add shallots to it and cook them for a minute.
  • When done, add the rice and keep stirring it for about 2-3 minutes. Add some wine and cook until it dries up.
  • Then, add half a cup of the hot stock and keep stirring until it is absorbed. Keep repeating the same with the remaining stock until the rice has become creamy. This should take about 20-25 minutes.
  • When the rice is done, stir in Parmesan cheese and remove it from heat.
  • Now is the time to add the asparagus puree and the tips. Also, add lemon juice and mascarpone to it. Season it with salt and pepper and garnish with lemon zest and parmesan.
  • Give it a good mix and serve immediately.

Nutrition

Calories: 370.8kcalCarbohydrates: 59gProtein: 8gFat: 11gSaturated Fat: 2gSodium: 840.7mgFiber: 3gSugar: 1gCalcium: 40.6mgIron: 2mg
Keyword Gordon Ramsay, Gordon Ramsay’s Green Asparagus Risotto, Risotto
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Gordon Ramsay’s Lobster Butternut Squash Risotto

If you think lobster risotto can’t get any more gourmet, think again. The lobster butternut squash is just amazing, and the butternut squash adds just the perfect amount of sweetness to the dish. Honestly, the flavors go better than I expected.

Lobster Butternut Squash Risotto

Gordon Ramsay’s Lobster Butternut Squash Risotto Recipe

The lobster and butternut squash risotto is creamier and richer than the plain risottos. The butternut squash puree adds a creamy texture and the lobster meat make the dish luxurious.
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Chef’s Delight
Cuisine Italian
Servings 4
Calories 350 kcal

Equipment

  • Pan
  • Saucepan
  • Baking Pan
  • Oven

Ingredients
  

  • 8 oz. Lobster Knuckle and Claw Meat
  • 2 4 oz. Lobster Tails, cut in half
  • 2 cups Arborio Rice (cooked)
  • 1 Shallot (diced)
  • 8 oz. Butternut Squash (small diced and blanched)
  • 4 oz. White Wine
  • 8 oz. Parmesan Cheese (grated)
  • 16 oz. Chicken Stock
  • 2 oz. Olive Oil

For Butternut Squash Puree

  • 1 Butternut Squash (cut in half, seeded)
  • ¼ tablespoon unsalted Butter (room temp)
  • 1 cup Heavy Cream
  • ½ cup Whole Milk
  • Salt (to taste)

Instructions
 

  • Start by preparing your squash. Bake the squash until it is tender. Then, take out its flesh and blend it along with some milk and heavy cream.
  • Then, heat stock in a stockpot and keep it low heat.
  • In a saucepan, melt butter and toast the rice in it for about 2-3 minutes. When it is done, add shallots to it and then wine. Cook it until the wine dries up.
  • Then, add half a cup of stock to the rice and keep stirring until it gets absorbed. Repeat this process for the remaining stock until the rice is cooked perfectly.
  • Now, add the pureed butternut squash and parmesan to it and mix.
  • In another pan, melt butter and poach the lobster. Then, add the knuckle and claw meat to the risotto. Season with some salt and pepper.
  • Lastly, top with some chopped butternut squash, chives, and an extravagant lobster tail.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 9.6gFat: 7.9gSaturated Fat: 2.2gTrans Fat: 0.1gCholesterol: 10mgSodium: 499mgPotassium: 553mgFiber: 4.2gSugar: 5.1g
Keyword Gordon Ramsay, Gordon Ramsay’s Lobster Butternut Squash Risotto, Risotto
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Gordon Ramsay’s Seafood Risotto

The shrimp and scallop risotto is an amazing dish. You can use the fish stock for the risotto. Just prepare the seafood and add them to the risotto with all their flavor and juices. 

Gordon Ramsay’s Seafood Risotto Recipe

The seafood risotto is a great and delciosus variation of the classic risotto. It is made by adding cooked shrimps and scallops to the risotto. Also, fish stock is used to cook the risotto.
No ratings yet
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Chef’s Delight
Cuisine Italian
Servings 4
Calories 990 kcal

Equipment

  • 2 Pans
  • Saucepan

Ingredients
  

For Seafood

  • 3 tablespoons Olive Oil
  • 3 cloves Garlic (peeled)
  • ½ lb. shelled Sea Scallops
  • ½ lb. uncooked Shrimp (peeled and deveined)
  • Salt and Ground Black Pepper (to taste)
  • 1 pinch Red Pepper Flakes
  • ½ cup Dry White Wine
  • ½ Lemon (juiced)
  • 1 bunch fresh Parsley (finely chopped)

For Risotto

  • 1 quart Fish Stock
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 1 Shallot (finely chopped)
  • 1 12 oz package Arborio Rice
  • ½ cup Dry White Wine

Instructions
 

 Preparing the shrimps and scallops

  • Heat oil in a pan and add garlic to it. Let it cook for about 2 minutes on medium heat.
  • Then, add the scallops to it and cook for another minute. After that, add the shrimps to the pan.
  • Season the shrimps with some salt, pepper, and red flakes and cook it for about 5 minutes until it is no longer pink.
  • Then, add half a cup of wine to them and cook until all the liquid dries up.
  • Remove from heat and pour some lemon juice over them. Also, add a bit of parsley.

For the risotto

  • In a saucepan, add the fish stock and heat it. Then, keep it on low heat to keep it hot.
  • In another pan, melt butter and some oil. Add shallots to it and cook them for 2-3 minutes.
  • Then, add the rice to it and cook while stirring continuously for about 2 minutes.
  • Add half a cup of wine to the rice and cook until all the wine evaporates.
  • After that, add half a cup of stock and stir continuously until it dries up. Repeat this process for the remaining stock. The rice should be done in about 16-18 minutes.
  •  Then, add the cooked scallops and shrimp to the pan. Stir and cook for about 2-3 minutes
  • Garnish with some parsley and olive oil. Let it stand for a minute and then serve.

Nutrition

Serving: 0.5gCalories: 990kcalCarbohydrates: 35gProtein: 120gFat: 40gSaturated Fat: 10gCholesterol: 825mgSodium: 1730mgFiber: 5gSugar: 5g
Keyword Gordon Ramsay, Gordon Ramsay’s Seafood Risotto, Risotto, Shrimp and Scallop Risotto
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Gordon Ramsay’s Mushroom Risotto

The mushroom risotto is one of the most popular of the lot and for good reason. It is delicious with buttery mushrooms added to a creamy risotto.

Tasty Mushroom risotto

Gordon Ramsay’s Mushroom Risotto Recipe

Gordon Ramsay's mushroom risotto recipe is a simple dish to make at home. It just needs a few ingredients but packed with mushroom and parmesan cheese flavors.
3.6 from 10 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Starters
Cuisine Italian
Servings 8
Calories 390 kcal

Equipment

  • 1 Saucepan
  • 2 large Skillet
  • Spatula

Ingredients
  

  • 2 cups Arborio Rice
  • ½ cup Shallots (finely diced)
  • 8 cups Chicken Broth (divided)
  • 2 cups Mushrooms (baby bella)
  • 3 tablespoons Chives (finely chopped)
  • ½ cup Parmesan Cheese (shredded)
  • 4 tablespoons Butter
  • ½ cup White Wine
  • 3 tablespoons Olive Oil (extra virgin)
  • Salt (to taste)
  • Pepper (to taste)

Instructions
 

Mushroom Preparation:

  • Take a saucepan.
  • Put the chicken broth in the saucepan over low heat.
  • Take a large skillet.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Add the mushrooms and cook until soft. Remove mushrooms and their liquid, and keep it aside.

Risotto Preparation:

  • Take a large skillet.
  • Add 1 tablespoon olive oil and shallots. Cook for 2-3 minutes.
  • Then, add rice and stir.
  • When the rice is pale or golden color, pour in the wine, stir until the wine is fully absorbed.
  • Continue adding broth 1 cup at a time, until the liquid is absorbed, about 20-25 minutes.
  • Remove from heat, and add mushrooms with their liquid, butter, chives, and parmesan.
  • Season with salt and pepper to taste.

Notes

Shallots are preferred over onion for risotto, because they are less pungent and harsh.
Instead of white wine, you can also use red wine.
 

Nutrition

Calories: 390kcalCarbohydrates: 49gProtein: 12gFat: 14gSaturated Fat: 6gCholesterol: 26mgSodium: 497mgPotassium: 376mgFiber: 1gSugar: 4gVitamin A: 305IUVitamin C: 2.2mgCalcium: 81mgIron: 2.8mg
Keyword Gordon Ramsay mushroom risotto, Italian cuisine, Mushroom risotto
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