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Gordon Ramsay's quick method of preparing risotto

Here is Gordon Ramsay's quick method of preparing risotto as described
on the web link at the bottom of this post. According to the website,
this is the method used to prepare risotto for the F Word TV series.

I have not tried it yet.

Paraphrased recipe follows:.


400g (about 1 lb - 2 cups) risotto rice (such as arborio or carnaroli)
1 litre (about 4 cups) brown chicken (or vegetable) stock
150g (about 1-1/4 cups) shelled broad (fava) beans
150g (about 1-1/4 cups) peas (or petits pois), thawed if frozen
50g (about 1/2 cup) freshly grated Parmesan, plus extra shavings to serve
25g (about 1-1/2 Tbs) butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper

To prepare risotto, rinse rice under cold water and strain. Add to a pan with 2 cups of chicken stock and 2 cups of water. Add a generous pinch of salt. Bring to a simmer and blanch rice for 7 minutes. Drain the rice well and spread the rice out on a lightly oiled tray. Allow to cool.

Finishing the risotto: In a shallow pan, place blanched rice and add just enough chicken stock to cover the rice. Quickly bring to a boil and cook until almost all of the stock is evaporated. Taste risotto to see if it is cooked to al dente. Add a little more stock if the risotto needs additional cooking. Add peas, fava beans, Parmesan and a few pieces of butter. Cook for a few more minutes until the beans are tender. Season to taste and add some fresh chives (optional).


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  1. Is this really a quick method?

    Or it's just a two-step method? (I guess restaurants wouldn't be preparing risotto to-order from step one.)

    2 Replies
    1. re: jaykayen

      Ramsay certainly didn't invent this method - I've known about the blanched/cooled rice pre-prep for many, many years although I can't recall the source. Maybe I saw Julia Child do it?

      1. re: greygarious

        Don't believe he said he invented this recipe. It is just the one he prefers using.

    2. I'm very surprised about the rinsing....twice. Seems counter-intuitive when the starch is key to a creamy risotto. I think the "quick" part may be in relation to finishing the risotto a la minute or order.

      6 Replies
      1. re: monavano

        Well, "quick" was my description. But if this method wasn't quicker, why would he use it instead of the traditional method of making risotto?

        1. re: Antilope

          GR is using a restaurant technique where guests won't wait over 45 minutes to make risotto totally from scratch. Many restaurants "cheat" adding a little cream to resemble the dissolved rice starch that comes from the traditional method.

          1. re: iamafoodie

            I guess if you want the real thing, make it at home. It can't be the best if shortcuts are taken.

            1. re: Antilope

              While some restaurants might add cream to simulate creamy risotto, I've never worked in a restaurant that does this. Par cooking the rice shaves a significant amount of time off the dish, the idea being you par cook a large batch, and then reheat small amounts to order. You still achieve a creamy texture, the starch is still there, the rice is only started to cook and it turns an 18 minute risotto to a 5-10 minute risotto. 8 minutes saved may not sound like much, but it makes a big difference in the kitchen, especially if the risotto is direct fire and the patron has not ordered an appetizer.

              wow, and i just now realized how old this post was, oops, oh well, better late then never

            1. re: ljdcooks

              Here's Ramsay's original recipe from Channel 4 archived on the Wayback Machine

              Stuffed, bacon-wrapped chicken legs on risotto recipe

              Gordon Ramsay's Sunday Lunch and Other Recipes from the F Word published by Quadrille, photography by Jill Mead.


        2. I heard Michael Chiarello saying that to quickly fix risotto or for a crowd, he precooks barley, then adds flavorings, a little stock and arborio rice ground into a flour for service.

          1 Reply
          1. Similar recipe I found and tried. Didn't really like it and didn't seem much easier. I'll stick with the traditional way.

            1. Gordon Ramsey calls this a "short cut?" Puh-leeez! But for the record, a good grade of Japanese short grained sushi rice also makes good risotto.

              For a REAL short cut to making risotto, I have a little battery run stirrer that fits over the top of the pan and has rotating paddles that keep the rice stirred so I don't have to. Now, THAT's a short cut! '-)

              5 Replies
              1. re: Caroline1

                whoa. that sounds amazing. blowing my mind. will be going on next years christmas list

                1. re: CoryKatherine

                  I was gonna be nice and give you a place to buy one, but.... Don't know if the company went out of business or what, but they are now rarer than hens teeth. Here's what they look like:
                  And there are a couple for sale on eBay, but that's the only place I could find them. Really a shame because they work really well and are virtually indestructible. One day I stupidly laid mine on the cooktop without realizing that burner was on. Figured I'd killed it forever. Nope. Still runs like a charm a year or more later. Why do really great gadgets fall by the wayside?

                  1. re: Caroline1

                    aw thanks anyway. i'll try to hunt one down!

                2. I went to the website and the way I read the whole recipe; it told one how to make the entree (the chicken with bacon) timing the risotto steps in between. I did not see that it said it was quicker, just stepped out in a different way so you do both at once. I.E, while the rice is "drying" you are sauteing the chicken, while the chicken is resting so you can finish the risotto.

                  Very often people can make two recipes very well, but not at the same time so both finish at the proper time. Looks like Gordon has just stepped out the timing for the home cook.

                  1. I've used a similar technique to prepare risotto in my restaurant. There are two main differences in my method v. Ramsey's though. First, I do not rinse the rice before blanching. Secondly, I blanch the rice in stock. I reserve this stock (which now contains a lot of the starch from the rice) to be added back into the risotto to order. I've found that this technique helps to preserve that starchiness/creaminess of a properly cooked risotto without having to "fake it" by adding cream to finish.

                    1. Here's an archived link to Gordon Ramsay's original risotto recipe at beginning of thread:


                      1. You never rinse risotto rice

                        I cant believe Gordon Ramsey woulld say
                        to do that.

                        2 Replies
                          1. re: Antilope

                            theres no crying in culinary
                            get over yourself

                        1. Yeah, this is a restaurant trick, nothing I'd bother with at home... My quick risotto tip is that I've found it's not necessary to add-stir-add-stir and stand over it for 35 minutes... I do sometimes, but often after I toast the rice in the garlic and oil, and let it drink up some wine, I add what I think is all the broth or stock and let it simmer for 25 minutes... Then I beat it in a fast figure-8 motion with the whisk, knocking the starch off the soft bloated grains of rice... It gets creamy, I add butter, dairy, peas & grated cheese... Badda bing!