Best 3 Gordon Ramsays Jerusalem Artichoke Risotto With Scallops Recipes
Indulge in a culinary journey with Gordon Ramsay's Jerusalem artichoke risotto with scallops, a delightful dish that combines the earthy flavors of Jerusalem artichokes with the delicate sweetness of scallops. This creamy and luxurious risotto is enhanced with the addition of white wine, Parmesan cheese, and fresh herbs, creating a symphony of flavors that will tantalize your taste buds. Alongside the risotto, you'll find a selection of equally enticing recipes, including a refreshing pea and mint soup, perfect for a light and flavorful starter. For a taste of the sea, try the pan-fried scallops with chorizo and black pudding, where the briny scallops are complemented by the smoky and spicy flavors of chorizo and black pudding. And for a sweet ending, treat yourself to the indulgent chocolate mousse with salted caramel sauce, a rich and decadent dessert that will satisfy any chocolate lover.
Check out the recipes below so you can choose the best recipe for yourself!
GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS
This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they're cooked. It's no good having a beautiful white colour to the purée but no taste. With this recipe, the purée will be slightly off-white but it will have a lovely, intense flavour. When you stir it into the risotto, it adds a real earthiness. I offset the richness of the risotto and scallops with a drizzle of sweet sherry caramel
Provided by Chef T. Hogan
Categories Rice
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
- Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
- Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.
OVEN-ROASTED JERUSALEM ARTICHOKES
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
SCALLOP RISOTTO
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
Tips:
- Use fresh ingredients whenever possible. This will result in a more flavorful dish.
- Don't overcook the risotto. It should be cooked through, but still have a slight bite to it.
- Use a good quality stock. This will add flavor and depth to the risotto.
- Don't add all of the stock at once. Add it in small increments, stirring constantly, until the risotto has reached the desired consistency.
- Season the risotto to taste. Use salt, pepper, and other herbs and spices as desired.
- Garnish the risotto with fresh herbs or grated cheese before serving.
Conclusion:
Gordon Ramsay's Jerusalem artichoke risotto with scallops is a delicious and elegant dish that is perfect for a special occasion. The risotto is creamy and flavorful, and the scallops are perfectly cooked and tender. This dish is sure to impress your guests.
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