Asparagus Risotto | Recipe - video Dailymotion

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

Transcript

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

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

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

00:21Start with peeling the lemon and cook it in a boiling water for one minute.

00:32When it's ready, change the water and repeat this process for three times.

00:51The last, add the sugar and boil for another three minutes.

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

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

01:22Now we are ready to start.

01:25I put a little bit extra virgin olive oil in a pan, put inside the rice and toast it for one minute.

01:39The rice is toasted, I add the vegetable stock and the fresh asparagus.

02:06Cook the rice for 15-17 minutes.

02:10In the meantime, I slice the boiled asparagus.

02:16I use this the next time for decoration.

02:23The risotto now is ready.

02:25I grate the parmesan cheese inside, a lot of parmesan cheese.

02:37I add some butter and a little bit of whipping cream.

02:53I stir it all together and very fast.

03:00The risotto is very creamy.

03:02It's ready to serve and decorate.

03:19Let's put the boiled asparagus on the top.

03:35And finish my dish with a peel of candied lemon.

04:02This is my fresh and summery risotto.

04:05Ciao!