Lobster Risotto

today we're going to learn how to make our lobster butternut squash risotto [Music] [Applause] [Music] we'd like to do is start with a heavy bottom pan get your heat on medium high I'm going to get that pan a little bit toasty I start with just a touch of olive oil in the pan spread it around you get your a borio rice get it in one nice even layer you really want to toast this rice a little bit before you get started what that's gonna do is release the natural starch inside of the rice and it's gonna allow you to bind your risotto give it that nice creamy texture that chefs always looking for and that's starting to toast up already you can almost smell it and as that happens I'm gonna move over and grab some of our brunoise shallot brunoise is just a fancy word for a small dice so we're gonna add that and you're gonna hear the liquid from the shallot hit the pan we call it sweat out the shallots so you want to do is just release some of that natural moisture coming out of that small onion and you'll start to hear the sizzle straightaway so next I'm gonna hit it with a little bit of white wine you can hear how hot the pan is area it's very important that you cook that alcohol off you don't want to ruin your risotto on your third step by not cooking off the alcohol so once that cooks off we're gonna start feeding it chicken stock if you're vegetarian maybe you want to make a vegetable stock one of the reasons this dish gives the chef so much trouble you can't walk away from it you got to keep the rice moving all the time you're gonna allow the rice to cook out and continue to absorb that moisture in small doses so you don't want to drown the rice with too much moisture or else you're just boiling it off what you want to do is feed it very gently about two ounces every minute or so for the next 20 minutes so you can see that the rice is starting to blow out a little bit and now we're going to start to flavor it so we're going to start with our squash puree you want to really just give that some time incorporate it through the whole rice so as soon as you get that butternut squash kind of melted out in the pan I'm going to hit it with a little bit of salt and pepper once the squash is all incorporated into the rice I'm going to add a little bit of parmesan that'll not only give it a little burst of flavor but the fat from the cheese will also help to bind that rice together so you get a nice creamy product so the parm once that starts to melt down I'm going to take my lobster tail and I'm going to poach it in some Vermont a and we want to just keep it super gentle on the poach on the tail it's such a delicate sweet piece of meat you don't want to burn it so it's just gonna sit in that butter and if you time it correctly this is going to be finished by the time I put my diced squash into the mix so after I get that parmesan and the purees in there I'm gonna add a little bit of the knuckle and the claw meat so what's nice is that you can use the whole lobster that way you poach off a whole officer you take the tail as your showpiece but you use the claw on the knuckle to help fill out this dish so I'm going to add that dice squash and fold that in it only needs time to come up to heat I'm going to finish with some finely sliced chives we're gonna put it right here in the center of the plate [Music] we're gonna finish with our butter poached lobster tail classic squash company mint some fried sage here you have one of the most classic dishes in Hell's Kitchen our lobster butternut squash risotto delicious hey guys if this video made you hungry we have more recipes on our YouTube channel check it out click subscribe and get cooking [Music] [Applause] you

Channel: Hell's Kitchen

Views: 751,323

Rating: 4.9274631 out of 5

Keywords: Gordon Ramsay cooking, Paul Niedermann, Hell's Kitchen Paul, food, competition, cooking, recipe, how to cook, signature dish, dinner, culinary, culinary arts, ingredients, preparation, taste test, meal preparation, final service, finals, breakfast, lunch, guest judges, sous-chefs, elimination, Los Angeles, hells kitchen winner, New York, cuisine, contest, Hell's Kitchen, Gordon Ramsay, FOX, Reality Television, Cooking Competition, Lobster Risotto, Christina Wilson, Chef Christina Wilson

Id: LRXt2JX1Q2g

Length: 4min 22sec (262 seconds)

Published: Fri Sep 29 2017