Don’t hurt me, Gordon Ramsey

Recent travels to the Hell’s Kitchen restaurant in Las Vegas inspired me to try my hand at the establishment’s infamous risotto. I was debating titling this recipe using the famous chef’s name, but then remembered what the repercussions would be if it was not up to par. Snarky criticism by New York Times Cooking subscribers? Harassment from internet trolls? Public humiliation from Gordon himself? Truffle Risotto it is.

This risotto is creamy from the cheese, rich from the truffle, and seasonal from the carrots! What I love about this recipe is its versatility. I used carrots and winter herbs since I’m making this in December, but you can always switch up the add-ins for another season. The seemingly random ingredient, mascarpone cheese, takes this already creamy dish up a level in both texture and flavor. Not only is this risotto an optimal comfort meal on a cold night in, but it can even act as a reward from the arm workout you’ll be getting in from all the stirring. I could go on and on, but the most convincing way for you to enjoy this is to try it yourself!

Truffle Risotto with Herbed Carrots

Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Ingredients

Herbed Carrots

1 lb of carrots, cut into rounds and halved (about one cup)
2 tbsp of unsalted butter
1/2 tsp of salt
1/4 tsp of pepper
1/4 cup carrot greens or parsley, chopped
1 tsp of thyme leaves
1 tbsp of sage leaves, chopped (about 12 leaves)
1 tbsp of rosemary, chopped

Risotto

1 tbsp of olive oil
2 shallots, slivered
1 1/2 cups of Arborio rice
1/2 cup of dry white wine
4 cups of vegetable broth
3 tbsp of butter
1.5 tbsp of marscapone cheese
1/3 cup of Parmesan cheese, grated
1 tbsp of truffle oil

Instructions

Make the herbed carrots: In a small saucepan. melt 2 tbsp of butter over medium heat. Add carrots, salt and pepper and stir until they are soft in the middle and glazed with the butter; about 5-7 minutes. Take off the heat and mix in the herbs until they are well incorporated. Set aside.

2. In a large skillet, add 1 tbsp of olive oil and stir in the shallots. Cook for about one minute and add rice, stirring until it is coated in the oil and toasted; about 3 minutes. Pour in the wine and continue stirring until the wine is fully absorbed.

3. Add 1/2 cup of vegetable broth to the rice mixture and continue to stir until the broth is absorbed. Continue this process of adding 1/2 cup of broth and stirring until the rice reaches an al dente consistency; about 15-20 minutes.