Gordon Ramsay
Gordon cooked up this creamy risotto in the F Word kitchen and conjured up the taste of Italy
Serves 4
1. Bring the vegetable stock to boiling point. Add the asparagus trimmings and simmer for 5 minutes. Use a slotted spoon to remove the asparagus and keep the stock warm.
2. Heat the oil and butter in a heavy saucepan and cook the shallot and garlic for 3-4 minutes until soft but not browned add the lemon zest and cook for a further minute or so. Add the rice and stir to coat well. Add the wine and stir well as it bubbles and reduces in volume by half. Start adding the vegetable stock a ladleful at a time, stirring, over medium heat. Add more stock to keep the rice wet but allow it to absorb the liquid slowly and cook in the heat of the liquid. If you run out of stock, add water. Add the chopped asparagus to the rice as the stock is going in
3. When the rice is just cooked fold through the parmesan and mascarpone, finally add the butter, chives and dolce latte, Season to taste.
©Gordon Ramsay 200[8]. All rights reserved
A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published by Quadrille
RRP £20
Buy the book
Watch past series of The F Word and Kitchen Nightmares for FREE on your PC with 4oD
Follow the action from series 4 of the F Word
.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments