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Asparagus Risotto | Recipe
GoodtoKnow
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14/06/2025
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 an executive chef of Brunello restaurant
00:06
inside 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.
00:36
When it's ready change the water
00:47
and repeat this process for three times.
00:54
The last add the sugar
00:59
and boil for another three minutes.
01:03
The peel is ready and we use this for decoration.
01:08
Put on the side and we use later.
01:23
Now we are ready to start.
01:25
I put a little bit extra virgin olive oil in a pan.
01:30
Put inside the rice and toast it for one minute.
01:35
The rice is toasted.
01:41
I add the vegetable stock.
01:50
And the fresh asparagus.
01:52
Cook the rice for 15-17 minutes.
02:09
In the main time I slice the boiled asparagus.
02:13
I use this in the next time for decoration.
02:19
The risotto now is ready.
02:25
I grate the parmesan cheese inside.
02:28
A lot of parmesan cheese.
02:37
I add some butter.
02:38
And a little bit of whipping cream.
02:53
I stir it all together and very fast.
03:00
The risotto is very creamy.
03:01
It's ready to serve and decorate.
03:04
Let's put the boiled asparagus on the top.
03:23
And finish my dish.
03:24
With a peel of candied lemon.
03:25
And finish my dish.
03:38
With a peel of candied lemon.
03:42
And finish my dish.
04:02
This is my fresh and summery risotto.
04:04
Ciao!
04:05
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04:15
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04:17
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04:18
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04:19
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04:24
.
04:25
.
04:29
.
04:30
Well,
Recommended
3:09
|
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