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.
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M Yaseen
yaseen.m@aol.comI can't wait to try this recipe! It looks absolutely delicious.
Shisantara
shisantara@yahoo.comOverall, I was really impressed with this recipe. It's a great way to showcase Jerusalem artichokes.
Katrina Earl
k.e@gmail.comI would definitely make this risotto again for a special occasion.
Joseph banba
joseph-b41@yahoo.comThis dish was a bit pricey to make, but it was worth every penny.
Sumona Jahan
j-sumona@yahoo.comI'm not a fan of scallops, but the risotto was delicious on its own.
Aliraza AliRaza
aliraza.aliraza3@yahoo.comThis recipe was a bit too complicated for me, but the risotto turned out great!
Dotsey Tony
dotsey.t@gmail.comI thought the risotto was a bit bland, but the scallops were delicious.
Sikandar Ali
ali_s@gmail.comThe risotto was creamy and flavorful, and the scallops were cooked perfectly. I would definitely recommend this recipe.
just jubo
j60@gmail.comI would definitely make this risotto again. It's a great recipe for a special occasion.
Ashley Whitt
awhitt@yahoo.comI'm not a huge fan of Jerusalem artichokes, but I thought they worked well in this dish.
Thomas Howk
howkthomas@gmail.comOverall, I really enjoyed this recipe. It was a bit time-consuming, but the effort was definitely worth it.
Mal Shadik
mal_shadik@yahoo.comI found the instructions to be a bit unclear in some places, but I was able to figure it out eventually. The risotto was delicious, but I think I would have preferred a different type of cheese.
Nicole McDaniel
nicolemcdaniel59@yahoo.comThis dish was a showstopper! I served it at a dinner party and my guests raved about it.
Esqueleto bueno
e-bueno27@yahoo.comI substituted shrimp for the scallops and it turned out great! I also added a bit of lemon zest to brighten up the flavors.
Akm Abdul Kaiuym
a_k@hotmail.frThis recipe was a bit more challenging than I expected, but the end result was worth it. The risotto was incredibly flavorful and the scallops were cooked to perfection.
patty jig
patty_j@aol.comI found the risotto to be a bit too rich for my taste, but the scallops were cooked perfectly.
Hamza Irshad
h@aol.comLoved the crispy shallots on top! They added a nice crunch and extra flavor.
natali veinberger
natali84@hotmail.comI've made this risotto several times now and it's always a hit! The creamy texture and savory flavors are simply irresistible.
TOOLKIT TV
toolkit-tv@aol.comThis risotto was absolutely divine! The Jerusalem artichokes added a unique and earthy flavor that paired perfectly with the tender scallops. I highly recommend this recipe to anyone looking for a special and memorable meal.