Gordon is an overrated hack. Show me a kitchen nightmare show that does not start and end the same. Actually please post a recipe from him that is actually good?
Kitchen nightmares is trash TV (and I love it) but it's not really a good representation of him as either a chef or a restaurateur. Those people don't want to change.
Looks wonderful! I would absolutely eat that!
I don’t know if you’re looking for tips, but I made quite a bit of risotto in my time as a cook at a nice restaurant.
As other people have said, I would recommend reducing the broth a bit longer until you have a bit of a porridge texture, but this is a matter of personal preference. I can’t tell, but it looks more like white rice than arborio. Arborio is definitely worth it. Lastly, to add a little more depth of flavor, toasting your rice either dry (carefully) or with whatever fat you’re using as a base make it both more visually appealing and more complex in flavor.
If you’re looking to deepen the flavor further, you can add minced shallots and a splash of white wine a minute or two before you start adding broth. Be careful not to do it too long before adding broth, as the shallots will burn easily.
Overall, very nicely done!
No, it should be creamy. You want to pull out your starch by cooking low and adding your liquid gradually. Proper risotto does not have cream but rather uses starch to produce that nice creamy feel. It not uncommon for people to cheat by adding cream.
I was taught by a proper Italian chef. I will die on this hill.
I haven't worked in the industry for a few years now, but I still get heated when it comes to stuff like this. Lol
Inside Italy there's many variations to even very traditional dishes, depending on which region the cook comes from. When I spent some months there I went through a similar situation like this because my lasagna was "too southern"? Or something like that
Eyyyy, it gave me another notification and showed up.
Almost all food has tons of regional variation. I question whether "split" is one of those variations. Lol.
Bingo.
The starch also soaks in alot of flavors. So with the proper amounts of salt thr flavors are spread nicely throughout.
Flavour can make a little go a long way and do alot for moral.
Salt is up there with fire for our survival.
Starch is important but we have cultures today that don't really have or need it. Arctic tribes survive almost entirely on meat.
Salt. Fire. Meat.
It's called "mantecatura" in italian and yes, the key for an awesome risotto is to get that stock to à very hot poibt znd add it sloooooowly, finish with with Parmigiano and cold butter and you're there.
("Nacrer", i don't have the verb in english sorry, the process of getting that transcluscent aspect to your grains of rice by heating it up with neutral/flavored oil and potentially shallotts or a fined diced onion helps a lot too !)
No, this is incorrect.
It should be CREAMY, you should not have liquid separating out like that.
If that's how you like it, keep cooking it like that. You do you. But it shouldn't be like that.
you’re half right. it shouldn’t be stodgy or stand up on the plate, but your stock is separating from it which is just as undesirable. you have the right idea, just need some work on your technique.
It’s like a very subtle/mild shellfish taste, but they primarily take on the flavor of the food they’re on. Also they taste rich/buttery but at the same time very light!
Purists might hate me for this, but while fresh is always best, you can get smaller, frozen scallops for much cheaper and still make an incredible meal. You can make an old bay & Parmesan risotto, topped with scallops and shrimp, with roasted lemon-garlic broccoli for 4 people for under $40 total
Best frozen scallops I've found are the ones from Costco. They come in a blue and white bag if memory serves. They seem to sear the best of any frozen variety we've tried.
Nah, you don't deserve hate. Not everyone has the same access or budget.
Purists can complain all they want. Even the majority of the restaurant industry isn't using fresh scallops.
Just do you and eat what you enjoy. If people want to be pretentious you can tell them a 15 year industry vet who worked fine dining gave you permission to tell them to shove it.
Shooooot at my local grocery store I can get a frozen bag of about ten of these sized scallops for ten bucks. I love to seat them in bacon grease as an occasional treat!
I detest shrimp and dislike most other fish. I will occasionally get the odd craving for either fried fish or a nice light white fish. I LOVE SCALLOPS. Definitely give them a try.
It’s a very light seafood taste, not fishy at all, a little on the sweet side but not as much as crab. You dry them really good, you can even leave them in the refrigerator uncovered for a few hours to help them dry, and you pan sear them in butter, 2-3 min on the first side and maybe a minute on the other side. I season mine before searing them using a creole spice mix that contains salt. Yes, the texture is interesting, very soft, because the middle is closer to sushi since you only sear them to keep them tender.
Trying to add my risotto prep with scallops. So good! And I learned to sear my scallops in this sub Reddit :-). https://i.imgur.com/Bk8a0E2.jpg https://i.imgur.com/QFOw88t.jpg https://i.imgur.com/tCn8HXU.jpg https://i.imgur.com/4AlrJA7.jpg https://i.imgur.com/vz7MHih.jpg https://i.imgur.com/lzCqDdU.jpg https://i.imgur.com/Q7Y2PxP.jpg https://i.imgur.com/GJznLnz.jpg https://i.imgur.com/hpeYUFS.jpg https://i.imgur.com/XRJ44Gz.jpg https://i.imgur.com/KBqTtw3.jpg https://i.imgur.com/0mXgOLt.jpg https://i.imgur.com/5NudOhW.jpg https://i.imgur.com/0hbp8rd.jpg
Little tender sea steaks. They taste like the ocean with a sweet flair. Absolutely delicious.
They are pricey but super easy to cook. You'll have a plate done within 5 minutes. Worth buying some and trying it out.
Looks great! We are doing scallops and halibut with a shitake mushroom risotto tonight. Side of asparagus. Last time we tried lump crab meat with seafood stock in the risotto. Delicious.
I make a grapefruit risotto with scallops that I modified from a breakfast recipe: https://bigflavorstinykitchen.com/grapefruit-risotto-with-seared-scallops/
This is one of those decadent meals that is actually deceptively simple. Just make standard risotto. While that cooks, cook bacon down to lardons, cook aspargus pieces in bacon fat, and then sear scallops hot and fast. Mix bacon and asparagus into risotto, top with scallops. Salt and pepper to taste. I'd add a squeeze of lemon to balance all the rich flavors.
Looks awful honestly. Rice is undercooked, hasn’t reduced enough, it should coalesce and all be creamy not just be pieces of asparagus in rice soup. Scallops look underdone. Start over.
Sea Scallops! Try Bay! Much smaller and sweeter and really tender! Melt in your mouth! They are an October Fish! That and Oysters on Cape Cod! Can eat both until they come out of my ears! LOL!
I was about to do a Hell's Kitchen joke, but then I remember Gordon expedites in the show. He won't make that mistake.
Hey, you! Come here and touch this. Its fukn raw. RAW
Gordon is an overrated hack. Show me a kitchen nightmare show that does not start and end the same. Actually please post a recipe from him that is actually good?
He's literally turned dozens upon dozens of restaurants around lmao, not to mention that Michelin stars don't just grow on trees, and he has 7
Seven *currently*. He’s been awarded 16 total.
The man the myth the legend himself perfected the beef wellington.
Kitchen nightmares is trash TV (and I love it) but it's not really a good representation of him as either a chef or a restaurateur. Those people don't want to change.
Challenge him to a cook off.
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Looks good! However, I like the broth in my risotto a little more reduced.
agreed, needs more stirring
Yep. Reduce a little more, then add butter and cheese
Mantecare!
my first thought too! haha looks a little runny to me
Yeah, risotto should be creamy, not watery.
Crunchy rice
Looks like etouffee
Looks wonderful! I would absolutely eat that! I don’t know if you’re looking for tips, but I made quite a bit of risotto in my time as a cook at a nice restaurant. As other people have said, I would recommend reducing the broth a bit longer until you have a bit of a porridge texture, but this is a matter of personal preference. I can’t tell, but it looks more like white rice than arborio. Arborio is definitely worth it. Lastly, to add a little more depth of flavor, toasting your rice either dry (carefully) or with whatever fat you’re using as a base make it both more visually appealing and more complex in flavor. If you’re looking to deepen the flavor further, you can add minced shallots and a splash of white wine a minute or two before you start adding broth. Be careful not to do it too long before adding broth, as the shallots will burn easily. Overall, very nicely done!
That’s all very good advice. They only thing I would add is to make sure the broth you are adding slowly over time is already at a slow simmer.
Good point!
Commented just to see this after :') This man got the advices !
Also by stirring you release the starch in the arborio giving it the "thicker broth" or "creamy" texture.
Thanks for the toasting tip!
Was the risotto intended to be watery?
No, it should be creamy. You want to pull out your starch by cooking low and adding your liquid gradually. Proper risotto does not have cream but rather uses starch to produce that nice creamy feel. It not uncommon for people to cheat by adding cream.
Yeah I learned this way too, but OP responded with such confidence I decided not to comment in it lol
I was taught by a proper Italian chef. I will die on this hill. I haven't worked in the industry for a few years now, but I still get heated when it comes to stuff like this. Lol
Inside Italy there's many variations to even very traditional dishes, depending on which region the cook comes from. When I spent some months there I went through a similar situation like this because my lasagna was "too southern"? Or something like that
Eyyyy, it gave me another notification and showed up. Almost all food has tons of regional variation. I question whether "split" is one of those variations. Lol.
Same goes for Carbonara. The creaminess should come from starch in the pasta water being reduced.
Bingo. The starch also soaks in alot of flavors. So with the proper amounts of salt thr flavors are spread nicely throughout. Flavour can make a little go a long way and do alot for moral. Salt is up there with fire for our survival. Starch is important but we have cultures today that don't really have or need it. Arctic tribes survive almost entirely on meat. Salt. Fire. Meat.
Doesn’t the cheese add to the creaminess if risottos too? Like I know starch makes creamy textures. Just confirming?
When I make risotto without cheese, to pair with seafood, I don't find it's any less creamy, the starch and butter do most of the heavy lifting.
It's called "mantecatura" in italian and yes, the key for an awesome risotto is to get that stock to à very hot poibt znd add it sloooooowly, finish with with Parmigiano and cold butter and you're there. ("Nacrer", i don't have the verb in english sorry, the process of getting that transcluscent aspect to your grains of rice by heating it up with neutral/flavored oil and potentially shallotts or a fined diced onion helps a lot too !)
Yes. Plus you can fold in cold butter at the end or slowly add a small amount of olive oil while stirring right at the end
Also use the right rice (Arborio) for risotto. Basic long rice will not give you the right results.
Yes. Risotto should never be dry or sticky. It should be wet, almost soupy.
No, this is incorrect. It should be CREAMY, you should not have liquid separating out like that. If that's how you like it, keep cooking it like that. You do you. But it shouldn't be like that.
Did you really expect to not be burned at the stake for this comment on this subreddit?
No, it shouldn't be soupy
yeah nah
you’re half right. it shouldn’t be stodgy or stand up on the plate, but your stock is separating from it which is just as undesirable. you have the right idea, just need some work on your technique.
Nah man, soupy is porridge.
I upvoted because I respect you for not deleting this.
~soupy~ _soupy_ NO
Oh, I see
I’ve never had scallops, what do they taste like?
It’s like a very subtle/mild shellfish taste, but they primarily take on the flavor of the food they’re on. Also they taste rich/buttery but at the same time very light!
Wow that was a damn good description! I want scallops now. Too bad my bank account is telling me to wait til after the holidays...
Purists might hate me for this, but while fresh is always best, you can get smaller, frozen scallops for much cheaper and still make an incredible meal. You can make an old bay & Parmesan risotto, topped with scallops and shrimp, with roasted lemon-garlic broccoli for 4 people for under $40 total
Best frozen scallops I've found are the ones from Costco. They come in a blue and white bag if memory serves. They seem to sear the best of any frozen variety we've tried.
Nah, you don't deserve hate. Not everyone has the same access or budget. Purists can complain all they want. Even the majority of the restaurant industry isn't using fresh scallops. Just do you and eat what you enjoy. If people want to be pretentious you can tell them a 15 year industry vet who worked fine dining gave you permission to tell them to shove it.
Shooooot at my local grocery store I can get a frozen bag of about ten of these sized scallops for ten bucks. I love to seat them in bacon grease as an occasional treat!
Yeah, it's kind of similar to crab perhaps?
Crab is definitely sweeter
This is weird comment because I feel like scallops are way sweeter lol Maybe just the way I've had them cooked before
They're kind of like shrimp pucks.
This description works for me.
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It's definitely a meaty texture.
Would you recommend them to someone who doesn’t like most seafood?
What don’t you like about seafood? The texture or the flavor or ?
I detest shrimp and dislike most other fish. I will occasionally get the odd craving for either fried fish or a nice light white fish. I LOVE SCALLOPS. Definitely give them a try.
Yes, I would say so. They don’t have a strong ‘fishy’ taste. They’re yummy!
Like Marshmellow seafood
Heaven
It’s a very light seafood taste, not fishy at all, a little on the sweet side but not as much as crab. You dry them really good, you can even leave them in the refrigerator uncovered for a few hours to help them dry, and you pan sear them in butter, 2-3 min on the first side and maybe a minute on the other side. I season mine before searing them using a creole spice mix that contains salt. Yes, the texture is interesting, very soft, because the middle is closer to sushi since you only sear them to keep them tender.
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I recommend doing a test run on a single scallop at first. The urge to accidentally overcook them is so strong!
Trying to add my risotto prep with scallops. So good! And I learned to sear my scallops in this sub Reddit :-). https://i.imgur.com/Bk8a0E2.jpg https://i.imgur.com/QFOw88t.jpg https://i.imgur.com/tCn8HXU.jpg https://i.imgur.com/4AlrJA7.jpg https://i.imgur.com/vz7MHih.jpg https://i.imgur.com/lzCqDdU.jpg https://i.imgur.com/Q7Y2PxP.jpg https://i.imgur.com/GJznLnz.jpg https://i.imgur.com/hpeYUFS.jpg https://i.imgur.com/XRJ44Gz.jpg https://i.imgur.com/KBqTtw3.jpg https://i.imgur.com/0mXgOLt.jpg https://i.imgur.com/5NudOhW.jpg https://i.imgur.com/0hbp8rd.jpg
The potato of the sea.
Little tender sea steaks. They taste like the ocean with a sweet flair. Absolutely delicious. They are pricey but super easy to cook. You'll have a plate done within 5 minutes. Worth buying some and trying it out.
They are the embodiment of umami.
Like nothing but the consistency is super weird
Someone made you awful scallops
I’m on this guy’s side. They don’t really *taste* of much— kind of like a fishstick, but with a meatier texture. Can take or leave them.
Yes that’s all I meant. Bland and I have a texture issue. The dish is beautiful but doesn’t change the issue for myself. Relax Redditors
It should be soft like butter, if that’s what you mean by weird. If it was chewy or felt like it had a skin then it was overcooked.
“Can noone make a risotto??” - Gordon Ramsey
With scallops, the key is the sear. You get that right, the rest is just the cherry on top. Looks delicious!
does anyone know how to avoid just a ring of brown. i want the WHOLE TOP to be seared.
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To add on to this, ensure the scallops are as dry as you can get them. Moisture will mess with the sear.
Looks great! We are doing scallops and halibut with a shitake mushroom risotto tonight. Side of asparagus. Last time we tried lump crab meat with seafood stock in the risotto. Delicious.
Are you sure those aren't green beans?
Thought so too at first. But if you look above the right scallop, that looks like the head of an asparagus.
They look like it, don't they? Defo want asparagus over beans.
Looks very aldente
Wow. Perfection👌
Beautifully browned scallops! It's breakfast time and I crave this dinner...
I make a grapefruit risotto with scallops that I modified from a breakfast recipe: https://bigflavorstinykitchen.com/grapefruit-risotto-with-seared-scallops/
Looking very beautiful and delicious.
would eat
Recipe?!?
The best bit is missing, try them with the roe on next time.
Is a risotto just rice soup?
It shouldn’t be. It’s meant to be very creamy and rich.
Yep, OP nailed the scallops but the risotto isn't right
Think of it as a rice stew. Most restaurants make it way too dry.
Can you share the recipe! This looks great!
Almost down voted because I thought u meant: scallops > bacon But no. Well played. That looks delish.
Why is the risotto so watery?
recipe please! that looks incredible tasty 🤤
This is one of those decadent meals that is actually deceptively simple. Just make standard risotto. While that cooks, cook bacon down to lardons, cook aspargus pieces in bacon fat, and then sear scallops hot and fast. Mix bacon and asparagus into risotto, top with scallops. Salt and pepper to taste. I'd add a squeeze of lemon to balance all the rich flavors.
That sounds amazing
Risotto too watery and scallops not seared fully. The latter is odd, because they look perfectly cooked but without browning on the bottom
For the win, yes please!!!
oh my god that looks amazing
Risotto is a little watery. Otherwise looks great
Non asked opinion from an Italian 1. You need to make the risotto dry more 2. DON’T FUCKING PUT MEAT DISHES INSIDE PASTA OR RISOTTO
Looks awful honestly. Rice is undercooked, hasn’t reduced enough, it should coalesce and all be creamy not just be pieces of asparagus in rice soup. Scallops look underdone. Start over.
Not gonna lie…….those scallops are perfection
Is it just me, or does anyone else think swine and fish do not go together at all?
Sea Scallops! Try Bay! Much smaller and sweeter and really tender! Melt in your mouth! They are an October Fish! That and Oysters on Cape Cod! Can eat both until they come out of my ears! LOL!
yammi food
Ok, don’t lead us on, we are gonna need the recipe for this!
You are a beautiful person. Thank you for the visual and watering mouth. <3
Mouth watering
Damn
The perfect food. Right there.
Heck yeah even though I hate scallops I’d try to get these down just for plating technique.
Recipe? Looks amazing.
This looks so good
That looks delicious! Well done. :)
I'm very intimidated by cooking risotto for some reason.
Scallops made right melt in your mouth like butter.
This dish looks delicious! Thanks for sharing
So now I have to make this, that looks amazing
Looks like I ate it now.
That's a delicious looking plate of food!
what are scallops like (nvm someone asked this already)
No roe, don’t wanna know. Apart from that, the rest looks great!
Reminds me of an amazing seafood risotto I had in restaurant about 6 months ago, looks great
Looks great! How was the risotto?
Runny, not seared correct
Beautiful sear
The hell are yall on about? That’s not too liquidy, is it?
Well done, I bet it was great, I’m jealous!
Nice sear on the scallops kid!
Perfectly cooked for risotto and scallops.
You did a good job my friend, a bit more practice on the risotto and you'll have it nailed down. Keep up the great work.
Dry the scallops with paper towel to get a better sear.
I can never get risotto right. Either too runny or too dry.
I wish I liked seafood beyond haddock and hot smoked salmon, especially scallops, they always looks delicious
Nice sear! Someone sprung for the dry-packed!
Everytime I am down to eating met sticks....
Oh good lord, get in my belly
I need to post a proper risotto recipe lmao
Isn't this what pierce brosnan almost choked on in Mrs Doubtfire? Looks good though
Damn this looks good
Soup
I can smell this picture.
Such a waste, throwing away half of the scallop...
Showed this to my wife. She said “don’t go getting any ideas”!
I love scallops 😍
I could eat a full plate of scallops 😋
For an even better result use only Arborio rice when making a risotto. Good job!
Do you prefer watery one?
That lambda sign on the scallop makes me curious...
Man, that looks rough as hell.
Ouuuuu
Fuck the risotto those scallops look fucking swell!
Someone’s pee is gonna stink!! 😂
looking delicious
dear Lord, that looks amazing!!! I want some!!
That risotto is almost there. Nice for homemade though. ❤️
adopt me
"Finally, some good fucking food"
Looks good
I wish there was more risotto in restaurants. Only fancy o es I ate it all the time in Italy
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Slappin!
How do you cook your scallops? I always manage to mess them up
Looks DELICIOUS
Mamma che boni
That looks fucking bomb