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Asparagus Risotto | Recipe
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29/04/2024
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.
00:21
Start with peeling the lemon and cook it in a boiling water for one minute.
00:32
When it's ready, change the water and repeat this process for three times.
00:51
The last, add the sugar 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.
01:22
Now we are ready to start.
01:25
I put a little bit extra virgin olive oil in a pan, put inside the rice and toast it for one minute.
01:39
The rice is toasted, I add the vegetable stock and the fresh asparagus.
02:06
Cook the rice for 15-17 minutes.
02:10
In the meantime, I slice the boiled asparagus.
02:16
I use this the next time for decoration.
02:23
The risotto now is ready.
02:25
I grate the parmesan cheese inside, a lot of parmesan cheese.
02:37
I add some butter and a little bit of whipping cream.
02:53
I stir it all together and very fast.
03:00
The risotto is very creamy.
03:02
It's ready to serve and decorate.
03:19
Let's put the boiled asparagus on the top.
03:35
And finish my dish with a peel of candied lemon.
04:02
This is my fresh and summery risotto.
04:05
Ciao!
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