How To Make Asparagus Risotto I Recipes

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

Transcript

00:00 Hello, I'm Alberto Rossetti.

00:02 I'm executive chef of Brunello restaurant

00:06 inside the Baglioni Hotel in London, Kensington.

00:10 I come from Parma in Italy.

00:13 And today I make for you my signature risotto.

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

00:21 Start with peeling the lemon

00:28 and cook it in boiling water for one minute.

00:32 When it's ready, change the water.

00:39 And repeat this process for three times.

00:51 The last, add the sugar.

00:57 And boil for another three minutes.

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

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

01:18 Now we are ready to start.

01:25 I put a little bit extra virgin olive oil in a pan.

01:29 Put inside the rice and toast it for one minute.

01:34 The rice is toasted.

01:41 I add the vegetable stock.

01:45 And the fresh asparagus.

01:51 (upbeat music)

01:54 Cook the rice for 15, 17 minutes.

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

02:13 I use this in the next time for decoration.

02:19 (upbeat music)

02:21 The risotto now is ready.

02:25 I grate the Parmesan cheese inside.

02:28 A lot of Parmesan cheese.

02:30 I add some butter.

02:46 And a little bit whipping cream.

02:49 I stir it all together and very fast.

02:56 The risotto is very creamy.

03:01 It's ready to serve and decorate.

03:04 (upbeat music)

03:06 Let's put the boiled asparagus on the top.

03:22 (upbeat music)

03:25 And finish my dish with a peel of candied lemon.

03:40 (upbeat music)

03:45 (upbeat music)

03:47 This is my fresh and summery risotto.

04:04 Ciao!

04:05 (upbeat music)

04:08 (upbeat music)

04:10 (upbeat music)

04:13 Hello? Oh!

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