I finally made risotto.
Only sort-of from scratch.
A packaged lemon risotto that I divided in half.
Used Wegmans culinary stock, so a bit browner than it should have been.
Pan-sauteed shrimp from the Gulf and asparagus alongside. With wine.
Didn’t have the Gordon Ramsay-approved lava-like looseness to it, but was properly al dente. So I give myself a C+.
And I need to buy a couple of dinner plate-sized shallow bowls if I think I’m going to try this again. Note to Self: when you see it at Home Goods? BUY IT.
Bombay Seafood Curry (shrimp and scallops) over basmati rice. We cheated with Aruj jar simmer sauce. We’re sorry we did. Normally we use Patak’s when in a pinch which only requires minimal doctoring. We did so much work to this that we might as well have made our own from scratch (which the BF has the patience for and is great at). Overall palatable but far from what I know we are capable of.
Your risotto looks lovely; however, if you prepare a risotto; you should use Carnaroli, Italian Rice which shall provide you with a creamier texture.
Also as you can see from my photograph that my dear took, you could of used the prawns in the risotto verses cooking separately to provide the flavour of the sea …
Risotto alla Gamberi is name of the dish.
Another key point would be to use shellfish stock or a fish stock plus, white wine and of course French butter at 82% butter fat and aged Reggiano Parmigiani …
Gordon Ramsay´s cookbooks are good but – the rice is very dark – this is due to the stock used.
Thanks, @Barca! I just checked the package…yup, it’s Arborio rice, as are two other packages in my kitchen cabinet (Milanese and Butternut Squash risotto). I’ll have to get some Carnoroli and try it myself.
Per the package directions, I DID add some wine at the beginning, then the chicken stock. A chicken broth (less dark) would definitely have been better.
Oh, and I wasn’t using a Ramsay cookbook. He is on a show in the U.S. called Hell’s Kitchen (similar to the British version, except on the U.S. show, he’s a right tosser, to use British slang), and used to complain to cheftestants about the consistency of their risotto.
I make my risotto to the consistency that we enjoy. Generally mine is a bit less flowy than the all’onda texture I understand that risotto is meant to have. Sssh, don’t tell.
Aborio and Carnaroli have completely different textures.
Yes, of course I know who Gordon Ramsay is. I had eaten in his ***Michelin Starred Restaurant Gordon Ramsay in London several years ago. I am a grand fan of his “Beef Wellington” !! And we had Hell´s Kitchen here in Spain quite a number of years ago in Spanish.
Though we very very rarely watch T.V.
I agree about the broth or stock to broth, should of been lighter in color.
Do you put butter and Reggiano Parmigiani Cheese too at the end ?
