Gordon Ramsay Hell's Kitchen's Butternut Squash Lobster Risotto Recipe

Описание: Gordon Ramsay's Hell's Kitchen's Butternut Squash Lobster Risotto. This exquisite dish combines the richness of lobster meat with the creamy texture of risotto, infused with the sweet and earthy notes of butternut squash. The risotto is prepared with Arborio rice, cooked slowly in a savory lobster or seafood stock, and enriched with a medley of aromatics like onion, leek, and garlic. Fresh herbs like parsley and tarragon add flavor, while a touch of dry white wine contributes depth and complexity.

Ingredients:
8 oz. lobster knuckle and claw meat
2 lobster tails (4 oz. each), cut in half
2 cups Arborio rice, cooked according to package specifications
1 shallot, small diced
8 oz. butternut squash, small diced and blanched
8 oz. butternut squash puree
4 oz. white wine
8 oz. Parmesan cheese, grated
16 oz. chicken stock, more if needed
2 oz. olive oil
4 pieces fried sage for garnish

For Butternut Squash Puree:
1 butternut squash, cut in half, seeds removed
¼ lb. unsalted butter at room temperature
1 cup heavy cream, heated through
½ cup whole milk
Salt, to taste

Directions:
00:00 The Recipe features lobster butternut squash risotto, a creamy textured dish.
00:15 A heavy-bottom pan is used to toast Arborio rice and shallots, developing flavor and texture.
00:41 Toasting the rice releases natural starches essential for a creamy risotto.
00:55 Shallots are sweated in the pan to add moisture and flavor.
01:08 White wine is added to the rice and shallots, with the alcohol cooked off before introducing chicken stock.
01:37 Chicken stock is gradually added to the risotto, which requires constant attention and stirring.
02:05 Butternut squash puree is incorporated into the risotto for flavor and color.
02:34 Parmesan cheese is mixed to enhance taste and contribute to the creaminess of the risotto.
02:47 Lobster tail is poached in beurre monté to retain its delicate texture and flavor.
03:15 Lobster claw, knuckle meat, and diced squash are folded into the risotto for added substance.
03:28 Finely sliced chives are added last to the mix before plating.
03:54 The finished dish is topped with the butter-poached lobster tail and garnished with fried sage.

Actual Recipe: https://hellskitchenrecipes.com/lobst...

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