Gordon Ramsay Scallop Risotto Recipe

This delicious Scallop Risotto is a creamy and comforting dish perfect for a quick weeknight dinner or a special occasion. With tender scallops, fresh asparagus, and a zesty lemon twist, this recipe is simple yet impressive. You can easily adjust the ingredients to suit what you have on hand, making it a flexible and flavorful meal.

Ingredients Needed:

• 1.4 liters of fish stock
• 3 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 1 shallot, finely diced
• Kosher salt and freshly ground black pepper, to taste
• 150g arborio rice
• 80ml dry white wine
• 225g pencil-thin asparagus
• 25g finely grated Parmesan cheese, plus more for serving
• Zest and juice of 1 lemon
• 10 sea scallops, “foot” muscles removed, scallops patted dry
• 2 tbsp chopped fresh chives

How To Make Scallop Risotto Recipe?

1. Warm the Stock: Heat the fish stock in a pot over medium-low heat and keep it warm.
2. Cook the Onion and Rice: In a separate pan, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the diced shallot and cook for 1 minute. Stir in the rice and cook for another minute, then add wine and stir until absorbed.
3. Add Stock: Slowly add a little hot stock to the rice at a time, stirring constantly until the rice is creamy. Keep adding stock for about 18 minutes until the rice is tender.
4. Cook Asparagus: Cut the asparagus into small pieces and trim the ends. Add to the risotto with Parmesan, lemon juice, zest, and the remaining butter. Season with salt and pepper.
5. Cook the Scallops: In a pan, heat oil over high heat. Season the scallops with salt and pepper. Cook for 2-3 minutes on one side until golden, then flip and cook for 1 more minute.
6. Serve: Place the scallops on top of the risotto and garnish with chives. Serve hot.

Recipe Tips:

• Keep Stock Warm: Always keep the fish stock warm to help the rice absorb easily and cook well.
• Stir Often: Stir the risotto often to make it creamy and prevent it from sticking to the pan.
• Don’t Overcook Scallops: Cook the scallops until golden and tender. Overcooking them will make them tough.
• Add Stock Slowly: Add the stock bit by bit, letting it soak into the rice before adding more. This ensures a creamy texture.
• Fix Thickness: If the risotto gets too thick, add a bit more warm stock or water to get the right creamy texture.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover risotto to room temperature before storing it in an airtight container in the fridge for up to 2 days.
• Reheat: Reheat in a pan over low heat, adding some stock or water to keep the texture creamy. Stir often to avoid sticking.

Nutrition Facts:

• Calories: 280 kcal
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 600mg
• Potassium: 200mg
• Total Carbohydrate: 43g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 6g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Scallop Recipe
• Gordon Ramsay Butternut Squash Risotto Recipe
• Gordon Ramsay Beet Risotto Recipe