Gordon Ramsay Hell's Kitchen Lobster Risotto Recipe

Cooking Directions

• STEP 1.Start by preparing the lobster. Remove the meat from the shell and chop it into bite-sized pieces.
• STEP 2.In a large pan, melt butter and sauté finely chopped shallots until translucent.
• STEP 3.Add Arborio rice to the pan and stir it for a minute until it is coated in butter.
• STEP 4.Pour in white wine and let it simmer until it is absorbed by the rice.
• STEP 5.Gradually add hot chicken stock to the pan, stirring constantly until the rice absorbs the liquid.
• STEP 6.Continue adding stock and stirring until the rice is cooked al dente.
• STEP 7.Stir in the chopped lobster meat and cook for another 2-3 minutes until the lobster is heated through.
• STEP 8.Finish the risotto by stirring in grated Parmesan cheese and a knob of butter for extra creaminess.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Serve the lobster risotto hot, garnished with fresh parsley or chives.

Cooking Tips

• To extract maximum flavor from the lobster shells, simmer them in the chicken stock before using it in the risotto.
• Make sure to stir the risotto constantly to prevent it from sticking to the pan and to achieve a creamy texture.
• If you prefer a more intense lobster flavor, you can add a small amount of lobster stock or lobster base to the risotto.

Storage and Serving

• Leftover lobster risotto can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the risotto gently in a pan with a splash of chicken stock or water to maintain its creamy texture.
• Serve the lobster risotto as a main course with a side salad or as a side dish with grilled seafood or steak.