Recipe: Gordon Ramsay's quick method of preparing risotto

Gordon Ramsay's quick method of preparing risotto.

This is the quick method that Gordon Ramsay uses to prepare risotto for his TV restaurants, according to the British websites listed below. He also uses this method in the restaurants that he owns.

BROAD BEAN RISOTTO

400g (about 1 lb/2 cups) risotto rice (such as arborio or carnaroli)
1 litre (about 4 cups) brown chicken (or vegetable) stock
150g (about 1 1/4 cups) shelled broad (fava) beans
150g (about 1 1/4 cups) peas (or petits pois), thawed if frozen
50g (about 1/2 cup) freshly grated Parmesan, plus extra shavings to serve
25g (about 1 1/2 Tbsp) butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper

To blanch the rice, wash the rice in cold water and strain off. Put into a pan with 500ml (about 2 cups) of chicken stock, 500ml (about 2 cups) water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.

To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.

Source: Channel 4, UK