Gordon Ramsay’s One-Pot Comfort Dish Is My Final Meal Request

And I've got the exclusive recipe.

When you think of Gordon Ramsay, you almost certainly think of a perfect beef Wellington and maybe a warm and gooey sticky toffee pudding—and, of course, a lot of yelling. You might not associate the British chef with Italian cooking, but you can’t have 17 Michelin Stars without being versatile.

What might come as a shock, more than the fact that Ramsay owns French restaurants in addition to his fish and chips shops, is that I’ve had Ramsay’s beef Wellington (twice), and I would still choose his one-pot risotto as part of my final meal on earth.

While I have not been on Mythical Kitchen’s “Last Meals” like Ramsay, where he said he’d choose his own beef Wellington (and an In-N-Out Double-Double) as his final meal, I can confidently say Ramsay’s Lobster Risotto would make my list.

Gordon Ramsay's Lobster Risotto Is My Final Meal Request

I had the pleasure of eating Ramsay’s Lobster Risotto at his Hell’s Kitchen restaurant at Caesars’ Harveys Lake Tahoe Hotel & Casino in Lake Tahoe, Nevada, while I was there for Lisa Vanderpump’s newest restaurant opening, Wolf. Despite indulging in Vanderpump’s signature goat cheese balls multiple times throughout the week, I can’t stop thinking about Ramsay’s creamy truffle risotto topped with buttery lobster to this day.

Ramsay serves his signature lobster risotto at all seven Hell’s Kitchen locations across the U.S.; however, the dish has three different variations. The recipe I tried—and loved—was made with truffle and topped with crispy onions. Currently, that variety is only available at the Lake Tahoe, Las Vegas, and Southern California restaurants, while the other restaurants serve either butternut squash or fennel risotto.

Because I quickly became obsessed with the truffle risotto, I knew I would have to make the recipe for myself after returning from Lake Tahoe. And, the good news for me (and you) is that Ramsay and the Caesars Entertainment team were kind enough to share the official recipe with me. However, the recipe they shared was for Ramsay’s classic fennel risotto, but I modified it using our Risotto with Truffle and Parmesan recipe to get it as close to the real thing as possible.

Also, I know lobster might sound extravagant for a comfort dish—it probably is—but believe me when I say this risotto is just as good without the butter-poached lobster tail as it is with it. So, if you want to make this an anytime meal, you can save the lobster for special occasions.

If you do use lobster tail, you'll want to poach it in a "beurre monté," which is a French butter sauce that emulsifies butter in boiling water. To make 2 cups of beurre monté, you'll bring about 4 tablespoons of water to a boil, then add a stick of butter, about 2 tablespoons at a time, stirring after each piece. Keep the sauce on low, then add your lobster tail and cook until opaque.

Without further ado—and because my mouth is watering already—here is the official recipe.

Gordon Ramsay's Lobster Risotto

Ingredients

• 1 quart chicken broth

• 2 tablespoons unsalted butter, divided

• 1 tablespoon olive oil

• 1 1/4 cups Arborio rice

• 1/2 white wine

• 1/4 cup hot water, or as needed (Optional)

• 2 tablespoons white truffle oil

• 2 tablespoons mascarpone

• 1/4 cup grated Parmesan cheese

• salt to taste

• 1 lobster tail, cooked in beurre monté (Optional)

Directions

1. In a stockpot, heat chicken broth over medium-low heat until warmed, 3 to 5 minutes.

2. In a large sauté pan, heat 1 tablespoon butter and olive oil until butter melts. Stir in rice until coated, then cook, stirring until fragrant, about 1 minute.

3. Pour wine into pan and stir until liquid is absorbed. Add one ladle hot broth and cook until broth is absorbed. Repeat adding and stirring broth into rice until rice is tender, yet firm to the bite, about 20 to 30 minutes. If you run out of broth before the rice is finished, add hot water.

4. Finish with truffle oil, mascarpone, remaining butter, and grated Parmesan, and stir until melted and well combined.

5. Season with salt and stir to combine. Taste and adjust seasoning with more salt, if needed.

6. If adding lobster, cook lobster in beurre monté (4 tablespoons boiling water, 8 tablespoons butter added 2 at a time) until meat is opaque.

7. Top rice with lobster and additional Parmesan, if desired. Serve immediately.

This recipe was adapted from Hell's Kitchen, courtesy of Gordon Ramsay North America and Caesars Entertainment.

Read the original article on All Recipes.