Ramsay himself admitted his final meal would be none other than his signature beef Wellington, paired with an In-N-Out Double-Double burger for good measure – but one fan disagrees
You might not instantly link Gordon Ramsay with Italian cuisine, but with 17 Michelin Stars under his belt, it’s safe to say the fiery British chef knows his way around any kitchen. On Mythical Kitchen’s “Last Meals” series, Ramsay himself admitted his final meal would be none other than his signature beef Wellington, paired with an In-N-Out Double-Double burger for good measure.
But for one fan, it’s another dish from the Hell’s Kitchen legend that takes the crown. Bailey Fink from All Recipes revealed: “I can confidently say Ramsay’s Lobster Risotto would make my [final meal request] list.” After indulging in this luxurious dish multiple times, she’s still dreaming of it. She wrote: “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. I can’t stop thinking about Ramsay’s creamy truffle risotto topped with buttery lobster to this day.”
She added: “Gordon Ramsay’s Lobster Risotto Is My Final Meal Request.” The good news? You don’t need to jet off to Nevada to get a taste of this mouth-watering dish, because Bailey’s managed to get her hands on the recipe, meaning you can try this one pot meal at home.
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
In a stockpot, heat chicken broth over medium-low heat until warmed, 3 to 5 minutes. 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.
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. Finish with truffle oil, mascarpone, remaining butter, and grated Parmesan, and stir until melted and well combined.
Season with salt and stir to combine. Taste and adjust seasoning with more salt, if needed. If adding lobster, cook lobster in beurre monté (4 tablespoons boiling water, 8 tablespoons butter added 2 at a time) until meat is opaque. 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 and was shared by All Recipes .
