Pasta & Risotto

Gordon Ramsay Bloody Mary Linguine is a spicy tomato pasta made with vodka, Worcestershire sauce, Tabasco, garlic, and celery salt. The sauce is simmered until …

The first time I screwed this up, I thought I was clever using store-bought pasta sheets and canned crab. It was a disaster. The filling …

The first time I tried to make crab ravioli, I blew it. I used pre-made pasta sheets, didn’t drain the ricotta, and my filling turned …

I rushed it. Dumped in all the broth. Threw the prawns in early. Stirred like a maniac, then forgot it for five minutes. The result, …

I dumped all the cheese in while the risotto was still on the burner. What I ended up with was a greasy, clumpy mess that …

I dumped cold stock straight into the rice and wondered why my “risotto” tasted like soggy chicken porridge. No layering of flavor, no silky texture—just …

The first time I made crab risotto, I was chasing elegance—and landed in mush. I overcooked the rice, underseasoned the crab, and dumped lemon juice …

I drowned it in truffle oil. Thought I was being fancy. Thought more meant better. What I got was a greasy, one-note mess. Worse, I …

I thought lobster risotto was just about tossing lobster meat into rice. Sounded impressive, easy enough, and hey—lobster makes anything fancy, right? Wrong. I undercooked …

The first time I screwed this up, I overthought the vegetables and underseasoned the whole thing. I used raw zucchini slices (turned to mush), watery …