00:00Hello, I'm Alberto Rossetti, I'm an executive chef of Brunello restaurant
00:05inside 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.
00:24Start with peeling the lemon and cook it in a boiling water for one minute.
00:35When it's ready change the water
00:46and repeat this process for three times.
00:53The last add the sugar and boil for another three minutes.
01:02The peel is ready and we use this for decoration.
01:15Put 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.
01:30Put inside the rice and toast it for one minute.
01:38The rice is toasted.
01:42I add the vegetable stock.
01:49And the fresh asparagus.
02:05Cook the rice for 15-17 minutes.
02:10In the main time I slice the boiled asparagus.
02:15I use this in the next time for decoration.
02:22The risotto now is ready.
02:25I grate the parmesan cheese inside.
02:29A lot of parmesan cheese.
02:36I add some butter.
02:45And a little bit whipping cream.
02:52I stir it all together and very fast.
02:59The risotto is very creamy.
03:01It's ready to serve and decorate.
03:18Let's put the boiled asparagus on the top.
03:34And finish my dish with a peel of candied lemon.
04:01This is my fresh and summery risotto.
04:04Ciao!
04:12Ciao!
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