Tag: risotto

Risotto mastery: techniques for a tasty risotto – Gordon Ramsay’s version

Risotto is one of most iconic dishes of Italian cuisine, loved all over the world for its creaminess and rich flavour. However, preparing a perfect risotto requires skill and knowledge of the right techniques. In this article, we will explore the techniques for creating a creamy and flavorful risotto that will delight the palate of anyone who tastes it.

The perfect base: broth

The secret of a good risotto lies in the quality of the broth used. Homemade meat or vegetable broth it is the best choice to guarantee a rich and deep flavor to your dish. Make sure to keep the broth hot while preparing the risotto, so that it is gradually absorbed and maintains the ideal temperature for uniform cooking.

Toasting rice

A fundamental step to obtain a creamy risotto is toasting the rice. Carnaroli or Arborio rice they are the most suitable varieties for this preparation, as they are able to absorb liquids without losing their consistency. Start by toasting the rice in a pan with a little butter or oil, until the grains become translucent and begin to emit a nutty scent.

Final creaming

There creaming is the last step to obtain a creamy and velvety risotto. Once the rice has absorbed all the broth and has reached the right consistency, add a knob of butter and some grated cheese, such as Parmigiano Reggiano or Grana Padano. Stir vigorously to incorporate the ingredients and create that irresistible creaminess that characterizes an excellent risotto.

Variants and combinations

In addition to the classic version with butter and Parmesan, there are numerous variations of risotto that can enrich your culinary repertoire. Try adding ingredients like porcini mushrooms, saffron, prawns or asparagus to create unique and surprising flavor combinations. The important thing is to maintain the balance between the main ingredients and the rice, in order to guarantee a harmonious and tasty result. Here are some ideas:

Master therisotto art it requires practice, patience and a keen eye for detail. By following these techniques and experimenting with different ingredients and combinations, you will be able to create creamy and tasty risottos that will conquer the palate of anyone who tastes them. Enjoy your meal!

Artichoke risotto flavored with lemon – Gordon Ramsay’s version

An artichoke risotto that tastes like spring, fresh and delicate. To bring a fragrant and timeless vegetarian first course to the table.

It is a classic preparation, without too many head twists, ideal for enhancing the intense flavor of artichokes. I just wanted to add lemon zest, which I love very much in combination with this vegetable.

Another small license is the choice of pepper: the Timut pepper*. This variety of pepper, like its botanical “cousin” Sichuan pepper, is a Nepalese pepper with a note reminiscent of grapefruit and passion fruit. An additional citrus nuance that I’m sure will win you over. Alternatively you can use Sichuan pepper or common black pepper.

To make this artichoke risotto, alas, you will have to clean them. But don’t despair, arm yourself with patience and follow my tips to clean artichokes quickly and easily.

First of all I recommend theuse of gloves: they will protect you from the thorns and prevent your hands from being stained by the artichoke.

Start by eliminating the hardest, outer leaves until you get to the heart, with the light, bright colored leaves at the base. Continue by cutting the tip by about 2/3 cm, then cut the stem 2/3 cm from the base and peel it with a mandolin.

With a clean cut, divide the artichoke in half, remove its internal “beard” with the help of a teaspoon or a small knife, checking that there are no remaining thorns.

And now a little twist: dip each artichoke heart thus obtained in a bowl with ice and lemonwhere you will leave it until the time comes to cook them in your risotto.

Lime and pepper risotto, a delicate and fragrant first course. Ideal for a last minute dinner – Gordon Ramsay’s version

If you want to have a romantic dinner or amaze your guests the Lime and pepper risotto is right for you as it is a first course simple, delicate and refined. It stands out for its fresh and citrus flavour, thanks to the presence of lime which gives a pleasant note of acidity, in contrast with the creaminess of the rice. The combination of lime and pepper creates an interesting balance of flavours, with black pepper adding a light spiciness and enhancing the aromas of the dish. Try it now and you will never want to do without it again!

Lime and pepper risotto

Ingredients for 4 people

350 g of Carnaroli rice
1 teaspoon mixed peppercorns
juice of half a lime
1 Lime zest
80 g of Butter
spring onion
salt, vegetable broth to taste

Preparation

Start by toasting the rice in a pan with about half the available butter, leaving it to cook for a couple of minutes over moderate heat. Meanwhile, crush the peppercorns in the mortar.
Subsequently, add the hot broth to the pan, enough to cover the rice by about an inch, and start cooking over a moderate heat.

Finely slice the white part of the spring onion and add it to the pan, while cut the stem part into slices and set it aside temporarily. Add the spring onion scraps to the vegetable broth. Season the risotto with a pinch of crushed pepper and add a light pinch of salt. Continue cooking the risotto by adding the necessary broth.

Once the rice is cooked, remove the pan from the heat and stir in the remaining butter, adding salt to taste. Then add the grated zest of a lime and half of its juice, completing with another pinch of pepper and part of the spring onion stem previously sliced.

Serve your delicate risotto, garnishing each plate with slices of the spring onion stem, a little crushed pepper and a little grated lime zest. Enjoy your meal!

Chef Gordon Ramsay Recipes