Thursday, October 11, 2018

Hells Kitchen Lobster Risotto vs Bret Hauser’s Shrimp Risotto

If you watched Hells Kitchen last week the big todo was about the Risotto. Chef Gordon Ramsay decided to take his famous Lobster Risotto off the menu and have everyone prepare their favorite version. Bret Hauser was the winner with his grilled shrimp with charred asparagus tips and seafood/tomato brodo (broth) with Parmesan cheese.  Do you think Bret made a stock in the time allowed? 

First are the ingredients for the lobster risotto:

4 cups water or 3 cups water and 1 cup white wine
3 8oz lobster tails
1 med onion, roughly chopped
1 carrot, sliced
1 celery stalk, sliced
1 tomato, chopped or use 1 8oz can diced tomatoes
1 bay leaf
Salt and pepper, to taste

1 tablespoon olive oil
1 tablespoon shallots or white onion, minced
2 garlic cloves, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
3 cups of lobster stock
Diced lobster meat from the 3 tails
2 tablespoons butter
2 tablespoons mascarpone cheese or cream cheese
Zest from a whole lemon
Salt and pepper, to taste
2 tablespoons Freshly chopped chives, to garnish
Shaved Parmesan cheese, to garnish


LoBster stock

  1. Bring 4 cups of water to a boil, add lobster and continue to boil for 4 minutes. Remove lobster and plunge into ice water. Remove the lobster meat and dice for the risotto, then refrigerate. Return the shells to the boiling water.
  2. Add onion, carrot, celery, tomato, bay leaf then add salt & pepper to taste. Simmer the broth for 20 minutes then 
    strain out the lobster shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.


  1. Bring a large skillet or frying pan to medium heat, add olive oil, shallots and garlic. Cook until softened (1-2 minutes). Add the Arborio rice, cook (stirring occasionally) for 1-2 minutes before adding dry white wine. 
  2. Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the lobster stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
  3. Add the remaining lobster stock in ladled increments, allowing the rice to slowly absorb the liquid until the Arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
  4. Add the reserved diced lobster meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved. 
  5. Correct the seasoning (if necessary), serve and garnish with parmigiano and chives (if desired).

    So how do you think Bret made his seafood/tomato brodo (broth)? Do you think it was something like this?

    1 tablespoon olive oil 
    3 garlic cloves, finely chopped 
    1/4 teaspoon red pepper flakes 
    3/4 cup dry white wine
    8 oz strained tomatoes 
    Salt and pepper, to taste 
    1 1/2 lbs assorted seafood; clams, mussels, shrimp, scallops or even sea bass 
    2 teaspoons fresh parsley, chopped 


    In a heavy Dutch Oven or saucepan add the oil over med/low heat. Add the garlic and the red pepper flakes, cook 1 minute without browning. Pour in the wine stir and allow the wine to reduce slightly. Stir in the strained tomatoes and salt and pepper, to taste. 

    Turn up the heat to medium and bring to a simmer. If using shell seafood liken clams or mussels rinse well then add them to the pan, cover and let steam for 5 minutes or until the shellfish open. (If any shellfish do not open, discard)

    Season the shrimp, scallops or sea bass evenly with salt and pepper, then add them to the pan. Stir to coat and cook an additional 5 minutes.

    Shrimp Risotto:

    1/2 cup white wine 
    3 cups chicken stock
    1 1/2 ups arborio rice
    1 large onion 
    1 tablespoon olive oil 
    16 oz fresh shrimp, peeled and deveined 
    1 cup seafood/tomato broth 
    1 cup chopped parsley 
    1 cup grated Parmesan cheese 
    Juice from 2 limes
    1 teaspoon salt
    Charred asparagus, to garnish 


    Simmer white wine and chicken stock in a small saucepan. Rinse the rice in cold water, then shake to remove excess. Place rice, onion and olive oil in a large saucepan over med/low heat. Allow the onions to become slightly translucent, about 3 minutes.

    Turn the heat to low. Add in 1/2 cup of stock at a time, stirring to combine with the rice. Once absorbed add another cup of stock and repeat until stock is used up. Add in the seafood/tomato broth and shrimp, stir to cover shrimp completely. Allow to cook 5-7 minutes, or until the shrimp are cooked through. Add in parsley, Parmesan cheese and the juice of 2 limes, cooking an additional 3-5 minutes. While cooking char your asparagus on an open flame or in the broiler. Risotto should be creamy and al dente. To serve: top with a few charred asparagus. Yum Yum!

    What do you think? 

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