CRAB RISOTTO GORDON RAMSAY RECIPES

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GORDON RAMSEY HELL'S KITCHEN LOBSTER RISOTTO RECIPE - FOOD ...



Gordon Ramsey Hell's Kitchen Lobster Risotto Recipe - Food ... image

A rich and delicious recipe for creamy Lobster Risotto inspired by Gordon Ramsay

Total Time 1 hours 8 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 18

4 cups water, or use 3 cups water/1 cup white wine
3 8 oz tails lobsters
1 medium onion, peeled and roughly chopped
1 medium carrot, sliced
1 rib celery, sliced
1 medium whole fresh tomato, chopped
1 bay leaf
1 pinch of salt and pepper, to taste
1 tablespoon extra virgin olive oil
1 tablespoon minced shallot
2 cloves garlics, minced
1 1/2 cups arborio rice
1/4 cup white wine
2 tablespoons butter, more as needed
2 tablespoons mascarpone cheese
1 lemon zest
2 tablespoons chopped chives
1 serving parmigiano reggiano, shaved

Steps:

  •     Bring the 4 cups of water to a boil and add the lobster tails. Boil for 4 minutes, then take out the lobster and plunge it into iced water to stop it cooking any further. Remove the lobster meat from the shells, dice it and place it in the refrigerator unti you are ready to make the risotto. Put the lobster shells back into the boiling water and add the onion, carrot, celery, tomato, bay leaf, plus salt and pepper to taste.  Simmer the stock for 20 minutes. Remove from the heat and strain, then return the lobster stock to a low heat, ready to use for the risotto. Heat the olive oil in a large skillet and cook the shallots and garlic for a couple of minutes, until softened. Stir in the Arborio rice and cook for another couple of minutes, then pour in the white wine. Cook for a minute, stirring constantly. Pour in just under half of the lobster stock and cook for 3 to 5 minutes, stirring occasionally, until most of the liquid has been absorbed by the rice. Add the rest of the lobster stock one ladle-full at a time, so that the rice slowly absorbs the liquid. This should take around 20 minutes in total and the rice should look slightly translucent, with an al dente texture and a just visible 'core' at the center. Put in the reserved lobster meat, plus the mascarpone cheese, lemon zest and more salt and pepper (to taste). Stir thoroughly until the ingredients are well mixed and the texture is thick and creamy. Check the seasoning one more time, then serve garnished with parmigiano and chives.

Nutrition Facts : ServingSize 1 serving

CREAMY CRAB RISOTTO RECIPE - FOOD.COM



Creamy Crab Risotto Recipe - Food.com image

I really wanted a creamy crab risotto but couldn't find anything here, so i used http://www.food.com/recipe/crab-risotto-314749 as a base (for the liquid amounts) and then my nose.

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup arborio rice
1 cup water
1/2 cup Chardonnay wine (I used a brand called Gossips)
1 carrot, Chopped
1/2 onion, Chopped
shallot, 1 handful, Chopped
170 g crabmeat, Finely Chopped
1/2 cup thickened cream
1/2 teaspoon tuscan herbs
1/2 teaspoon mixed Italian herbs
1/2 teaspoon chili
1/2 cup cheese

Steps:

  • In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
  • When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
  • Continue to simmer.
  • Stir occasionally and check for absorbtion.
  • It's done when it's nice and thick and the carrots are still crunchy.
  • Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.

Nutrition Facts : Calories 622.4, FatContent 29.9, SaturatedFatContent 18.2, CholesterolContent 135.5, SodiumContent 1042.2, CarbohydrateContent 50.8, FiberContent 2.8, SugarContent 3.3, ProteinContent 26.3

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