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 30 minutes.
Ingredients
- 5 cups fish stock
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 shallot finely diced
- Kosher salt and freshly ground black pepper
- 1 ½ cup arborio rice
- ⅓ cup dry white wine
- 8 ounces pencil thin asparagus
- ¼ 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
- In a medium-sized pot, heat the stock over medium-low heat. Make sure it stays warm and doesn’t boil.
- Put one tablespoon of butter and one tablespoon of oil in a different pot and heat them over medium-low heat.
- Add a pinch of salt to the onion and cook it for about one minute, until it gets soft.
- 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.
- 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.
- Cut the asparagus stalks into 3/4-inch pieces and trim the woody ends.
- 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.
- In a pan, heat 2 tablespoons of oil over high heat. Use salt and pepper to season the scallops.
- Leave the food to cook for two to three minutes, until the bottom is browned and crisp.
- 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.
Nutrition
Calories: 296kcalCarbohydrates: 24gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 24mgSodium: 944mgPotassium: 388mgFiber: 2gSugar: 1gVitamin A: 547IUVitamin C: 3mgCalcium: 139mgIron: 3mg
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