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Gordon Ramsay's quick method of preparing risotto

Antilope Mar 6, 2009 05:26 PM

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:.

Risotto

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).

http://www.channel4.com/food/recipes/...

  1. j
    jaykayen Mar 6, 2009 05:48 PM

    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
      greygarious Mar 7, 2009 07:32 AM

      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
        l
        laurie301 Nov 17, 2010 06:28 PM

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

    2. monavano Mar 6, 2009 07:11 PM

      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.

      4 Replies
      1. re: monavano
        Antilope Mar 6, 2009 07:20 PM

        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
          i
          iamafoodie Mar 7, 2009 04:38 AM

          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
            Antilope Mar 7, 2009 05:29 AM

            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
              TeRReT Feb 14, 2012 06:17 PM

              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

      2. e
        EdwardAdams Mar 7, 2009 06:43 AM

        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. kchurchill5 Mar 7, 2009 06:49 AM

          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. Caroline1 Mar 7, 2009 07:03 AM

            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
              CoryKatherine Mar 10, 2009 07:37 PM

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

              1. re: CoryKatherine
                Caroline1 Mar 10, 2009 08:11 PM

                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:
                http://www.gadgets-reviews.com/index....
                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
                  CoryKatherine Mar 11, 2009 07:06 PM

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

                  1. re: CoryKatherine
                    f
                    FeliciTea Dec 1, 2011 07:31 PM

                    http://www.ohgizmo.com/2006/02/07/an-...

                    This is?

                    1. re: CoryKatherine
                      f
                      FeliciTea Dec 1, 2011 07:33 PM

                      Is this it ? -> http://www.ohgizmo.com/2006/02/07/an-...

                       
              2. Quine Mar 11, 2009 07:24 PM

                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. j
                  jimio63 Jan 21, 2010 07:20 AM

                  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. Antilope Feb 6, 2014 09:19 PM

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

                    https://web.archive.org/web/200903160...

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