Here's how to make a traditional risotto Milanese by Italian chef Alberto Rossetti.
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00:00Hello, I'm Alberto Rossetti, I'm an Italian chef.
00:04I'm an executive chef to Baglioni Hotel in London
00:09and specifically Brunello restaurant.
00:13Today we make a typical Italian risotto,
00:16it's a risotto milanese with saffron.
00:19We use this risotto plain for the start
00:24or with beef bone marrow for a main course
00:28or a little dinner in the week.
00:35We start with the onion.
00:37I cut the onion and brown in a pan
00:41with a little bit extra virgin olive oil.
00:58I cut the onion in a medium heat.
01:07This step is more important
01:10to bring out the flavor of your milanese risotto.
01:15Add the rice and toast it for one minute.
01:19Add the vegetable stock.
01:32And two little bags of saffron pudra.
01:42Stir all together and cook for 15 minutes.
01:46If the rice absorbs the stock
01:50before the end of 50 minutes,
01:54add more stock.
01:56But now I prepare the decoration for this plate.
02:01I grate the parmesan cheese.
02:04I use the parmesan cheese because it comes from my town.
02:08I live in Parma with my son.
02:13And cut three cherry tomatoes.
02:23And three leaves on basil.
02:26Now the risotto is ready.
02:27And I add parmesan cheese.
02:33A little bit of whipping cream.
02:38And ten grams of butter.
02:45Stir it all together.
02:49And our risotto is very creamy.
02:51Now it's ready to serve.
02:52I'm going to decorate the risotto.
03:08With a free cherry tomato.
03:14The slice of parmesan.
03:15And the leaf of basil.
03:16This is my risotto milanese.
03:34It's very colorful and delicious.
03:37Ciao!
03:38Ciao!
03:39Ciao!
03:41Ciao!
03:42Ciao!
03:44Ciao!