How To Make Asparagus Risotto I Recipe

Here's how to make asparagus risotto by Italian chef Alberto Rossetti from London restaurant Brunello.

Transcript

00:00 Hello, I'm Alberto Rossetti. I'm executive chef of Brunello restaurant inside the Baglioni Hotel in London, Kensington.

00:10 I come from Parma in Italy and today I make for you my Signature Risotto.

00:17 It's a risotto with asparagus and candied lemon.

00:25 We start with peeling the lemon and cook it in a boiling water for one minute.

00:33 When it's ready, change the water.

00:40 And repeat this process for three times.

00:53 The last, add the sugar.

00:57 And boil for another three minutes.

01:02 The peel is ready and we use this for decoration.

01:08 Put on the side and we use later.

01:20 Now we are ready to start.

01:24 I put a little bit extra virgin olive oil in a pan.

01:29 Put inside the rice and toast it for one minute.

01:34 The rice is toasted.

01:41 I add the vegetable stock.

01:45 And the fresh asparagus.

01:52 Cook the rice for 15-17 minutes.

02:09 In the meantime, I slice the boiled asparagus.

02:15 I use this the next time for decoration.

02:19 The risotto is now ready.

02:25 I grate the parmesan cheese inside.

02:28 A lot of parmesan cheese.

02:31 I add some butter.

02:40 And a little bit of whipping cream.

02:44 I stir it all together and very fast.

02:51 The risotto is very creamy.

02:56 It's ready to serve and decorate.

03:04 I put the boiled asparagus on top.

03:09 And I finish my dish.

03:12 Let's put the boiled asparagus on the top.

03:16 And I finish my dish with a peel of candied lemon.

03:35 This is my fresh and summery risotto.

03:42 Enjoy your meal.

03:48 For more recipes and tips, visit www.marcoparet.com/contact

03:55 In the next video, you will see the technique of creating a natural, creamy, asparagus risotto.

04:02 This is my fresh and summery risotto.

04:05 Bye!

04:06 Learn more on our channel!

04:14 (upbeat music)