Asparagus Risotto | Recipe - video Dailymotion

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

Transcript

00:00Hello, I'm Alberto Rossetti, I'm an executive chef of Brunello restaurant

00:06inside Baglioni Hotel in London Kensington.

00:10I come from Parma in Italy and today I make for you my signature risotto.

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

00:21Start with peeling the lemon and cook it in a boiling water for one minute.

00:36When it's ready change the water

00:47and repeat this process for three times.

00:54The last add the sugar

00:59and boil for another three minutes.

01:03The peel is ready and we use this for decoration.

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

01:23Now we are ready to start.

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

01:30Put inside the rice and toast it for one minute.

01:35The rice is toasted.

01:41I add the vegetable stock.

01:50And the fresh asparagus.

01:52Cook the rice for 15-17 minutes.

02:09In the main time I slice the boiled asparagus.

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

02:19The risotto now is ready.

02:25I grate the parmesan cheese inside.

02:28A lot of parmesan cheese.

02:37I add some butter.

02:38And a little bit of whipping cream.

02:53I stir it all together and very fast.

03:00The risotto is very creamy.

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

03:04Let's put the boiled asparagus on the top.

03:23And finish my dish.

03:24With a peel of candied lemon.

03:25And finish my dish.

03:38With a peel of candied lemon.

03:42And finish my dish.

04:02This is my fresh and summery risotto.

04:04Ciao!

04:05Ciao!

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Asparagus Risotto | Recipe

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