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Here's how to make asparagus risotto by Italian chef Alberto Rossetti from London restaurant Brunello.
Transcript
00:00 Hello, I'm Alberto Rossetti.
00:02 I'm executive chef of Brunello restaurant
00:06 inside the Baglioni Hotel in London, Kensington.
00:10 I come from Parma in Italy.
00:13 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
00:28 and cook it in boiling water for one minute.
00:32 When it's ready, change the water.
00:39 And repeat this process for three times.
00:51 The last, add the sugar.
00:57 And boil for another three minutes.
01:01 The peel is ready and we use this for decoration.
01:08 Put on the side and we use later.
01:18 Now we are ready to start.
01:25 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.
01:51 (upbeat music)
01:54 Cook the rice for 15, 17 minutes.
02:10 In the meantime, I slice the boiled asparagus.
02:13 I use this in the next time for decoration.
02:19 (upbeat music)
02:21 The risotto now is ready.
02:25 I grate the Parmesan cheese inside.
02:28 A lot of Parmesan cheese.
02:30 I add some butter.
02:46 And a little bit whipping cream.
02:49 I stir it all together and very fast.
02:56 The risotto is very creamy.
03:01 It's ready to serve and decorate.
03:04 (upbeat music)
03:06 Let's put the boiled asparagus on the top.
03:22 (upbeat music)
03:25 And finish my dish with a peel of candied lemon.
03:40 (upbeat music)
03:45 (upbeat music)
03:47 This is my fresh and summery risotto.
04:04 Ciao!
04:05 (upbeat music)
04:08 (upbeat music)
04:10 (upbeat music)
04:13 Hello? Oh!