If you’ve ever watched a show that Gordon Ramsay hosts, you have probably heard him talk about risotto. (I LOVE Ramsay). Especially on Hells Kitchen, he’s always yelling at the contestants about the risotto being “raw”, “burnt”, “watery”, or “bland”. Well, up until last year, I had NEVER made a risotto in my life. Watching his shows made me fear this classic dish; that it would just be a disaster in a pan. After catching up with last seaon’s Hells Kitchen, I was determined to learn how to make it. After all, I need to push myself once in a while, or I’ll never learn anything new and exciting!
So, I found the recipe for his pumpkin risotto online. Boy, did it look delicious. I read the directions a few times over to memorize the flow of things a bit, so that I wouldn’t need to keep looking down at the recipe.
By some stroke of luck or miracle, this risotto turned out perfect (if I do say so myself). Creamy, full of flavor, and the rice was the sought after al dente. Would it impress and meet Ramsay’s standards? I’m not sure. But we certainly enjoyed it! I’ll try to explain the process in more detail for you fellow first timers out there!
Maybe in the future I’ll make a video tutorial on it.
Pumpkin Risotto (By Gordon Ramsay)
What You’ll Need:
+ about 3/4 cup cooked cubed pumpkin
+ 1/2 cup pumpkin puree
+ 1 to 2 cups chicken stock
+ olive oil
+ 1 cup arborio/risotto rice (MUST be for risotto)
+ 2 Tablespoons butter
+ 1/2 cup parmesan cheese, grated
Firstly, don’t try to do this with any other kind of rice. There is specific rice (one being arborio) That is MUCH more absorbant ,and it releases more starch, making it stickier. . It will turn out right at all if you use regular rice.
To start off with, get your chicken stock to a simmer in a pot next to the pan you’re cooking in. You need it readily available and nice and hot for this to work correctly.
Add a drizzle of oil to a skillet over medium heat. Add the rice to the pan. Cook the rice, stirring frequently for about one minute. Pour in about 1/4 cup of the chicken stock. Cook, stirring, until the rice has absorbed all of the stock. Add a ladle more, and cook until it has all been absorbed. Continue doing this until the rice is the perfect al dente texture. (It took about 1-1/2 cups for me, but its good to have extra stock on hand in case). Season with salt ,pepper, and sage to your liking. Mix in the butter and pumpkin puree. Add the grated parmesan, and pumpkin cubes (if you have some). Serve with a few parmesan curls and sage leaves on top if you so desire.
It’s really THAT simple. If you, too, always feared trying risotto. Fear no more! Give it a go. At least if you mess up, you won’t have someone behind you yelling, “It’s RAW!!” 🙂