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  • 3 months ago
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 an executive chef of Brunello restaurant
00:06inside 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.
00:36When it's ready change the water
00:47and repeat this process for three times.
00:54The last add the sugar
00:59and boil for another three minutes.
01:03The peel is ready and we use this for decoration.
01:08Put on the side and we use later.
01:23Now we are ready to start.
01:25I put a little bit extra virgin olive oil in a pan.
01:30Put inside the rice and toast it for one minute.
01:35The rice is toasted.
01:41I add the vegetable stock.
01:50And the fresh asparagus.
01:52Cook the rice for 15-17 minutes.
02:09In the main time I slice the boiled asparagus.
02:13I use this in the next time for decoration.
02:19The risotto now is ready.
02:25I grate the parmesan cheese inside.
02:28A lot of parmesan cheese.
02:37I add some butter.
02:38And a little bit of whipping cream.
02:53I stir it all together and very fast.
03:00The risotto is very creamy.
03:01It's ready to serve and decorate.
03:04Let's put the boiled asparagus on the top.
03:23And finish my dish.
03:24With a peel of candied lemon.
03:25And finish my dish.
03:38With a peel of candied lemon.
03:42And finish my dish.
04:02This is my fresh and summery risotto.
04:04Ciao!
04:05from Half- determination to jurisdictions.
04:06.
04:11.
04:15.
04:17,
04:19.
04:22Mediator.
04:23ç›®
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