Gordon Ramsay’s risotto recipe is a culinary masterpiece that combines simplicity with sophistication. This creamy and flavorful dish highlights the essence of Italian cuisine and showcases Ramsay’s expertise in the kitchen. In this article, we’ll delve into the details of Gordon Ramsay risotto recipe, revealing the secrets behind its delectable taste and luxurious texture.
Gordon Ramsay Risotto Recipe
Ingredients
Mushroom Stock:
- 8 ounces mushrooms, cleaned and roughly chopped
- 1 carrot, roughly chopped
- 1 yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 1 ounce dried mushrooms such as porcini
- Kosher salt
- Olive oil
Barley “Risotto”:
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 leek, white and light green parts thinly sliced into half moons, rinsed to remove any grit
- 1 pound mushrooms such as shiitake, stems removed and ends trimmed, thinly sliced
- 2 sprigs thyme
- 1 cup pearl barley
- Kosher salt
- ½ cup white wine
- 2 ounces truffle cheese such as boschetto al tartufo or truffle Taleggio, cut into small cubes or grated
- Zest of 1 lemon
Herb & Microgreen Salad:
- ¼ cup parsley leaves, torn
- ½ cup microgreens
- Good quality extra virgin olive oil
- Kosher salt
- Zest and juice of 1 lemon
Cooking Instruction
Make the Mushroom Stock:
- In a large, heavy-bottomed pot over medium-low heat, add a small splash of olive oil.
- Sweat the fresh mushrooms, carrot, onion, and garlic with a pinch of kosher salt for about 10-15 minutes, stirring frequently to prevent burning.
- Add the dried mushrooms and pour in 10 cups of water. Bring it to a boil and then reduce the heat to medium-low, letting it simmer for at least 30 minutes (or longer if time allows).
- Strain the stock into a medium stock pot, pressing down on the vegetables to extract as much liquid as possible.
- Discard the vegetables and keep the strained stock warm over very low heat while preparing the risotto.
Make the “Risotto”:
- Wipe out the large pot used for the stock with a paper towel. Melt the butter over medium heat and sauté the shallot, leeks, and a pinch of salt for 3-5 minutes until softened.
- Add the mushrooms and thyme, continuing to cook and stirring occasionally until the mushrooms are tender and most of the liquid has evaporated.
- Add the barley and a small pinch of salt, toasting it for 1-2 minutes until fragrant. Deglaze the pot with white wine, scraping any browned bits from the bottom.
- Cook for a few minutes until most of the liquid has evaporated. Reduce the heat to medium-low and add a ladle of mushroom stock.
- Stir frequently until the liquid is mostly absorbed by the barley.
- Repeat this process, adding a ladle of stock and stirring until absorbed, for about 30-40 minutes or until the barley is tender yet slightly firm.
- Remove from heat and stir in the truffle cheese and lemon zest. Taste for seasoning and adjust if necessary.
Microgreen Salad:
- In a medium bowl, combine the torn parsley leaves and microgreens. Drizzle with olive oil and toss to coat.
- Add salt, lemon zest, and a small squeeze of lemon juice, tossing to combine. Taste for seasoning and adjust as needed. Serve the salad atop the risotto.
Cooking Tip:
Prep the mushrooms for the risotto in advance and use the discarded stems in your stock for a flavorful, no-waste boost.
What to Serve with
To complement Gordon Ramsay’s Risotto, consider serving it with:
- Grilled or Roasted Vegetables: Vegetables like asparagus, mushrooms, or bell peppers add color, flavor, and texture to the dish.
- Protein: Add a protein like grilled chicken, shrimp, or scallops to make the meal more filling and balanced.
- Salad: A simple green salad with a light vinaigrette can serve as a refreshing side dish.
- Bread: Serve with crusty bread or garlic bread to soak up the delicious sauce.
- Wine: Pair the risotto with a glass of white wine, such as a crisp Sauvignon Blanc or a light Pinot Grigio, to complement the flavors of the dish.
These accompaniments can enhance the dining experience and create a well-rounded meal with Gordon Ramsay’s Risotto as the star.
How to Store
To store Gordon Ramsay’s Risotto, follow these steps:
- Cool the Risotto: Allow the risotto to cool to room temperature before storing to prevent condensation and maintain its texture.
- Transfer to an Airtight Container: Place the risotto in an airtight container to keep it fresh and prevent it from absorbing any odors from the refrigerator.
- Refrigerate: Store the risotto in the refrigerator for up to 3-4 days. Make sure to place it in the coldest part of the refrigerator, such as the back or bottom shelf.
- Reheat: When you’re ready to eat the risotto, you can reheat it on the stovetop or in the microwave. Add a splash of broth or water to help revive the creaminess of the dish.
- Serve: Once reheated, serve the risotto immediately for the best taste and texture.
It’s best to enjoy Gordon Ramsay’s Risotto fresh, but if you need to store it, these steps can help maintain its quality.
Gordon Ramsay risotto recipe encapsulates the essence of Italian comfort food with its creamy textures, captivating flavors, and expertly balanced ingredients. Through meticulous attention to detail, the use of top-quality ingredients, and the embodiment of his culinary passion, Gordon Ramsay has elevated the humble barley dish to extraordinary heights.
