Gordon Ramsay Scallop Risotto

Gordon Ramsay’s Scallop Risotto is a masterpiece of food. In a dish with perfectly cooked scallops on top, creamy arborio rice, fish stock, Parmesan, and asparagus all work well together. This recipe takes 18 minutes and only needs 6 cups of fish stock to make 10 meals.

💗 Why You’ll Love This Scallop Risotto Recipe:

• Gordon Ramsay’s Scallop Risotto promises a rush of delicious flavors that will make your taste buds jump.
• Enjoy perfectly seared scallops that are golden on the outside and unbelievably soft on the inside. This is a perfect example of masterful cooking.
• Experience a world of creamy luxury with risotto, which has a delicious texture that makes every bite better.
• Ramsey hits the perfect balance by combining the rich, savory flavors of the risotto with the sweet notes of the scallops.

❓ What Is Gordon Ramsay Scallop Risotto Recipe?

Gordon Ramsay’s Scallop Risotto is a gourmet delight, blending creamy arborio rice with fish stock, asparagus, and perfectly seared sea scallops. Ramsay’s expertise shines in this luxurious and flavorful dish.

🍚 Gordon Ramsay Scallop Risotto Ingredients:

• 6 cups fish stock
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 shallot, finely diced
• Kosher salt and freshly ground black pepper
• 3/4 cup arborio rice
• 1/3 cup dry white wine
• 8 ounces pencil (thin) asparagus
• 1/4 cup finely grated Parmesan, plus more for serving
• Zest and juice of 1 lemon
• 10 sea scallops, “foot” muscles removed, scallops patted dry
• 2 tablespoons chopped fresh chives

🍛 How To Make Gordon Ramsay Scallop Risotto:

1. In a medium-sized pot, heat the stock over medium-low heat. Make sure it stays warm and doesn’t boil.
2. Put one tablespoon of butter and one tablespoon of oil in a different pot and heat them over medium-low heat. 
3. Add a pinch of salt to the onion and cook it for about one minute, until it gets soft. 
4. Add the rice, season with salt, and stir for about one minute, until it is covered and smells good. Pour the wine in and stir for about one minute, until it’s all mixed in.
5. Add about a quarter cup of hot stock to the rice. Blend until fully mixed. Keep adding stock slowly, up to 1/2 cup amounts at a time. For about 18 minutes, stir the rice until it is soft and creamy. You can add water if you need to.
6. Cut the asparagus stalks into 3/4-inch pieces and trim the woody ends.
7. Take the rice off the heat once it’s done. Add the asparagus, Parmesan, lemon juice, and lemon zest, along with the last 2 tablespoons of butter. If you need to, add water. Add pepper and salt.
8. In a pan, heat 2 tablespoons of oil over high heat. Use salt and pepper to season the scallops. 
9. Leave the food to cook for two to three minutes, until the bottom is browned and crisp. 
10. Turn over and cook for another minute, or until the other side is just barely done. 

💭Recipe Tips:

• Slowly heat the fish stock over medium-low heat to keep it warm without boiling. This will keep the rice at the same temperature all the way through.
• When you sauté the onion and rice, use a mix of butter and olive oil. This makes the rice taste better.
• Add the onion and a pinch of salt to the pan. Cook until soft. In this step, a tasty base for the risotto is made.
• Mix the rice with the butter and oil until it’s well covered and smells good, which makes the whole dish taste better.

🥗 What To Serve With Scallop Risotto

Serve Scallop Risotto with a simple green salad, crusty bread, roasted potatoes, sautéed spinach, or crispy prosciutto for a delightful and well-balanced meal.

🎚 How To Store Leftovers Scallop Risotto?

• In the fridge: Store your leftovers Scallop Risotto in an airtight container for up to 3 days.
• In the freezer: Portion your leftovers Scallop Risotto into freezer bags, and store for up to 1 month.

🥵 How To Reheat Leftovers Scallop Risotto?

• In the oven: Place Scallop Risotto in an oven-safe dish, cover with foil, and reheat at 350°F for 20-25 minutes.
• In the microwave: Microwave your leftovers Scallop Risotto on medium heat, stirring occasionally, for 5 minutes.

FAQ’S

Gordon Ramsay Scallop Risotto Nutrition Facts:

• Calories Per Serving: 411
• Total Fat: 23.8g
• Cholesterol: 67.4mg
• Sodium: 719.4mg
• Total Carbohydrate: 20.7g
• Dietary Fiber: 0.7g
• Sugars: 0.5g
• Protein: 24.4g
• Iron: 1.8mg
• Potassium: 577.2mg

Gordon Ramsay Scallop Risotto

Author: Erin Table for Seven Cooking Method:Sautéing Cuisine:British Courses:Dinner, Lunch, Main Recipe Keys: S Scallop Risotto

Difficulty:BeginnerPrep time: 10 minutesCook time: 22 minutesRest time: minutesTotal time: 32 minutesServings:6 servingsCalories:411 kcal Best Season:Available

Description

Gordon Ramsay’s Scallop Risotto is a masterpiece of food. In a dish with perfectly cooked scallops on top, creamy arborio rice, fish stock, Parmesan, and asparagus all work well together. This recipe takes 18 minutes and only needs 6 cups of fish stock to make 10 meals.

Ingredients

• 6 cups fish stock
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 shallot, finely diced
• Kosher salt and freshly ground black pepper
• 3/4 cup arborio rice
• 1/3 cup dry white wine
• 8 ounces pencil (thin) asparagus
• 1/4 cup finely grated Parmesan, plus more for serving
• Zest and juice of 1 lemon
• 10 sea scallops, “foot” muscles removed, scallops patted dry
• 2 tablespoons chopped fresh chives

Instructions

1. In a medium-sized pot, heat the stock over medium-low heat. Make sure it stays warm and doesn’t boil.
2. Put one tablespoon of butter and one tablespoon of oil in a different pot and heat them over medium-low heat. 
3. Add a pinch of salt to the onion and cook it for about one minute, until it gets soft. 
4. Add the rice, season with salt, and stir for about one minute, until it is covered and smells good. Pour the wine in and stir for about one minute, until it’s all mixed in.
5. Add about a quarter cup of hot stock to the rice. Blend until fully mixed. Keep adding stock slowly, up to 1/2 cup amounts at a time. For about 18 minutes, stir the rice until it is soft and creamy. You can add water if you need to.
6. Cut the asparagus stalks into 3/4-inch pieces and trim the woody ends.
7. Take the rice off the heat once it’s done. Add the asparagus, Parmesan, lemon juice, and lemon zest, along with the last 2 tablespoons of butter. If you need to, add water. Add pepper and salt.
8. In a pan, heat 2 tablespoons of oil over high heat. Use salt and pepper to season the scallops. 
9. Leave the food to cook for two to three minutes, until the bottom is browned and crisp. 
10. Turn over and cook for another minute, or until the other side is just barely done. 

Notes

• Slowly heat the fish stock over medium-low heat to keep it warm without boiling. This will keep the rice at the same temperature all the way through.
  When you sauté the onion and rice, use a mix of butter and olive oil. This makes the rice taste better.
  Add the onion and a pinch of salt to the pan. Cook until soft. In this step, a tasty base for the risotto is made.
  Mix the rice with the butter and oil until it’s well covered and smells good, which makes the whole dish taste better.

Keywords:Gordon Ramsay Scallop Risotto