GORDON RAMSAY RECIPES

Method

Trim away the woody ends from the asparagus, cut into 5cm lengths. Bring a small saucepan of water to the boil and cook for 3-4 mins until just tender. Drain and set aside.
Pour the stock into a saucepan and bring to the boil. Reduce the heat to a gentle simmer. Meanwhile, melt the butter in a large saucepan and gently fry the onion and garlic for 5 mins until softened but not browned. Stir in the rice and cook, stirring, for 2 mins, until well coated.
Add a ladleful of stock and cook gently, stirring, until absorbed. Continue adding the stock, ladle by ladle, to the rice until half the stock is used and the rice is creamy.
Add the remaining stock, peas and ham, and continue cooking until the risotto becomes thick, but not sticky. All in all, this will take about 25 mins and should not be hurried.
Carefully fold in the cooked asparagus and heat through for 2 mins. Season to taste and pile into warm serving bowls. Sprinkle with chopped basil and parmesan shavings. Serve immediately.

By Kathryn Hawkins

It’s not often that I post a video for an alternative method on a classic recipe before I’ve actually shown the real deal, but
that’s what we have with this incredible baked mushroom risotto.

I was playing around with a baked paella recipe, and began
wondering what would happen if I used a similar method for doing risotto. As
you’ll see, the beginning and the end of the recipe are pretty standard, but
we’ve taken the middle 15 minutes and moved it into the oven, in an attempt to
eliminate those dreaded “variables.”

The size, shape, and thickness of your pan, how fast you add
the liquid, and how high your heat is are factors that can wildly affect the
outcome when done on the stovetop. By using the oven for the majority of the
cooking, we don’t have as many things to worry about.

Of course, you still need to finish this thing off yourself,
and taste and test for doneness and seasoning, but that goes for any recipe. The
goal is to have the rice come out of the oven between 80-90% cooked, so that
all it takes is a final addition of liquid, and a few minutes of stirring to
recreate that signature “sauce” that makes this dish so famous.

I used a variety of risotto rice called “Carnaroli,” which is
known as “the king of rices.” Thanks to a higher starch content and
slightly longer grain, Carnaroli produces a beautifully creamy sauce, while
still maintaining a firm, toothsome texture. You should be able to find it
fairly easily at those fancy grocery stores, but if not, it’s readily available
online.

If you end up using Arborio rice, the most popular variety
sold for risotto, I’d suggest checking this after 10 minutes in the oven, as I
suspect it will cook slightly quicker than the Carnaroli. Besides, you can
always cook it an extra few minutes at the end. As many of us have learned the
hard way, you can’t un-cook something.

Besides being easier and more repeatable, this method
produced a risotto that was identical in looks, taste, and texture to anything
I can do on the stove. Having said that, I enjoy standing at the stove making
risotto the traditional way, as it’s one of the best meditations ever, so it
will be interesting to see which method I use the next time I’m craving the
dish.

Anyway, whether you’ve always been afraid to try risotto, or
you’ve mastered it and are just curious, I hope you give this a try soon.
Enjoy!

Ingredients for 4 portions:

3 tbsp butter

3 cups diced mushrooms

1/2 yellow onion, diced

salt and pepper to taste

cayenne to taste

1 cup Carnaroli or Arborio rice

2 1/2 cups chicken broth, plus more if desired

1/2 cup cream, plus a few tablespoons to finish

1/2 cup finely grated Parmigiano-Reggiano (don’t use that
fake crap)

2 tbsp sliced chives

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