Hell’s Kitchen Lobster Risotto

I have been binge watching every episode of Hell’s Kitchen. So in honor of that here is the Gordon Ramsay lobster risotto recipe used on the show.

For the lobster stock:

1-1¼ lb lobster lobster-risotto-41
1 peeled onion
1 carrot
1 rib celery
1 8-oz can crushed tomatoes
4 peppercorns
1 bay leaf

For the risotto:

1 ½ c Arborio rice
1 T minced shallots
2 cloves garlic, peeled and mincedtumblr_m93knjr4cS1ro5vtl
1 T extra-virgin olive oil
¼ c white wine
3 c lobster stock
Diced lobster meat
2 T butter
2 T mascarpone cheese
Zest of 1 lemon
Salt and pepper
2 T fresh chives, minced
Shaved parmigiano cheese for garish

For the lobster stock:

Boil the lobster in 4 cups boiling water for 4 minutes. Remove the lobster and plunge into a bowl of ice water. Carefully remove the meat from the lobster, reserving shells. Refrigerate the meat. Return shells to the boiling water, along with the onion, carrot, celery, tomatoes, peppercorns and bay leaf. Simmer for 20 minutes. Strain, discard shells, vegetables and spices, and reserve broth. Dice the lobster meat and refrigerate.

For the risotto:

Blanch the rice in boiling water for 9 minutes. Drain and set aside.
In a large saucepan over medium heat, sauté the shallots and garlic in the olive oil until soft and aromatic, 1-2 minutes. Add the blanched rice. Stir for a minute, add the white wine, vigorously stir then add half the lobster stock. Cook for about 3 minutes, stirring occasionally, until the rice has absorbed almost all the liquid. Add the remaining lobster stock and cook an additional 3 minutes. Add the reserved diced lobster meat, butter, mascarpone, lemon zest, salt and pepper, and vigorously stir until the rice is tender and all the ingredients are fully combined in a thick gruel. Correct seasoning, divide on two plates and garnish with the chives and shaved parmigiano.

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