Simple Risotto Recipe | GoodToKnow - video Dailymotion

Here's how to make risotto by Italian chef Alberto Rossetti.

Transcript

00:00Good morning, I'm Alberto Rossetti, I come from Parma in Italy.

00:04I'm executive chef of Brunello restaurant inside the Baglioni Hotel in London, Kensington.

00:11And today we prepare a very typical Italian risotto.

00:19We start with a pan with a little bit extra virgin olive oil

00:25for toast the rice.

00:31It's more important, don't skip this step

00:35because the rice is more creamy and more al dente.

00:41We toast the rice for one minute

00:46and put inside the vegetable stock.

00:50I make this stock only with water, onion, celery and carrots and boil all together for one hour.

01:05I use Carnaroli rice because it's more stark so the risotto is more creamy.

01:15If the rice absorb more stock before the end of 15 minutes, top it up with more stock.

01:24Cook it for 15 minutes.

01:29I prepare the grated Parmesan cheese and the shaving for use in the end of the recipe.

01:37And now leave it to cook for 15 minutes.

01:47Stir it every few minutes so it's cooked well.

01:51The rice is ready.

01:54Take it off the heat.

01:57And add 2 teaspoon of whipping cream.

02:04The Parmesan cheese.

02:05And 10 grams of butter.

02:10And stir it all together.

02:15And the rice is ready to serve.

02:20I serve this rice with a slice of Parmesan cheese.

02:43I think this simple Italian risotto can be the base for your creativity.

02:49It's possible to add some saffron, mushroom and vegetable for another type of risotto.

02:57This is my simple Italian and classic risotto.

03:02Ciao!