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How To Make Asparagus Risotto I Recipe
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11/01/2024
Here's how to make asparagus risotto by Italian chef Alberto Rossetti from London restaurant Brunello.
Category
🛠️
Lifestyle
Transcript
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00:00
Hello, I'm Alberto Rossetti. I'm executive chef of Brunello restaurant inside the Baglioni Hotel in London, Kensington.
00:10
I come from Parma in Italy and today I make for you my Signature Risotto.
00:17
It's a risotto with asparagus and candied lemon.
00:25
We start with peeling the lemon and cook it in a boiling water for one minute.
00:33
When it's ready, change the water.
00:40
And repeat this process for three times.
00:53
The last, add the sugar.
00:57
And boil for another three minutes.
01:02
The peel is ready and we use this for decoration.
01:08
Put on the side and we use later.
01:20
Now we are ready to start.
01:24
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.
01:52
Cook the rice for 15-17 minutes.
02:09
In the meantime, I slice the boiled asparagus.
02:15
I use this the next time for decoration.
02:19
The risotto is now ready.
02:25
I grate the parmesan cheese inside.
02:28
A lot of parmesan cheese.
02:31
I add some butter.
02:40
And a little bit of whipping cream.
02:44
I stir it all together and very fast.
02:51
The risotto is very creamy.
02:56
It's ready to serve and decorate.
03:04
I put the boiled asparagus on top.
03:09
And I finish my dish.
03:12
Let's put the boiled asparagus on the top.
03:16
And I finish my dish with a peel of candied lemon.
03:35
This is my fresh and summery risotto.
03:42
Enjoy your meal.
03:48
For more recipes and tips, visit www.marcoparet.com/contact
03:55
In the next video, you will see the technique of creating a natural, creamy, asparagus risotto.
04:02
This is my fresh and summery risotto.
04:05
Bye!
04:06
Learn more on our channel!
04:14
(upbeat music)
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