How To Make Risotto I Recipe

Here's how to make risotto by Italian chef Alberto Rossetti.

Transcript

00:00 Good morning, I'm Alberto Rossetti, I come from Parma in Italy.

00:04 I'm executive chef of Brunello restaurant inside the Baglioni Hotel in London, Kensington.

00:11 And today we prepare a very typical Italian risotto.

00:15 We start with a pan with a little bit extra virgin olive oil

00:25 for toast the rice.

00:29 It's more important not to skip this step

00:35 because the rice is more creamy and more al dente.

00:40 We toast the rice for one minute

00:44 and put inside the vegetable stock.

00:56 I make this stock only with water, onion, celery and carrot

01:03 and boil all together for one hour.

01:06 I use Carnaroli rice because it's more stark

01:11 so the risotto is more creamy.

01:14 If the rice absorbs more stock before the end of 15 minutes

01:21 top it up with more stock.

01:24 Cook it for 15 minutes.

01:27 I prepare the grated parmesan cheese

01:32 and the shaving for use in the end of the recipe.

01:37 And now leave it to cook for 15 minutes.

01:45 Stir it every few minutes so it cooks well.

01:51 The rice is ready.

01:54 Take it off the heat

01:57 and add 2 teaspoons of whipping cream

02:02 parmesan cheese

02:06 and 10 grams of butter.

02:11 And stir it all together.

02:18 And the rice is ready to serve.

02:21 I serve this rice

02:31 with a slice of parmesan cheese.

02:35 I think this simple Italian risotto

02:46 can be the base for your creativity.

02:49 It's possible to add some saffron, mushroom and vegetables

02:54 for another type of risotto.

02:57 This is my simple Italian and classic risotto.

03:01 Ciao!

03:03 [Music]