00:00Hello, I'm Alberto Rossetti, I'm an Italian chef.
00:03I'm an executive chef to Baglioni Hotel in London
00:08and specifically Brunello restaurant.
00:12Today we make a typical Italian risotto,
00:16it's a risotto milanese with saffron.
00:19We use this risotto plain for the start
00:23or with beef bone marrow for a main course
00:28or a little dinner in the week.
00:34We start with the onion.
00:37I cut the onion and brown in a pan
00:40with a little bit extra virgin olive oil.
01:00We start cooking on medium heat.
01:06This step is more important
01:09to bring out the flavor of your milanese risotto.
01:14Add the rice and toast it for one minute.
01:24Add the vegetable stock.
01:32And two little bags of saffron pudra.
01:41Stir all together and cook for 15 minutes.
01:46If the rice absorbs the stock before the end of 50 minutes,
01:54add more stock.
01:55But now I prepare the decoration for this plate.
02:00I grate the parmesan cheese.
02:03I use the parmesan cheese because it comes from my town.
02:07I live in Parma with my son.
02:13And cut three cherry tomatoes.
02:22And three leaves on basil.
02:25Now the risotto is ready.
02:27And I add parmesan cheese.
02:32A little bit of whipping cream.
02:37And ten grams of butter.
02:44Stir it all together.
02:48And our risotto is very creamy.
02:53Now it's ready to serve.
03:04I'm going to decorate the risotto
03:07with a free cherry tomato.
03:13The slice of parmesan.
03:20And the leaf of basil.
03:31This is my risotto milanese.
03:34It's very colorful and delicious.
03:37Ciao!
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