How To Make Risotto Milanese | Recipe - video Dailymotion

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

Transcript

00:00 Hello, I'm Alberto Rossetti. I'm an Italian chef. I'm an executive chef at Baglioni Hotel in London,

00:09 and specifically Brunello restaurant. Today we make a typical Italian risotto,

00:16 it's a risotto Milanese with saffron. We use this risotto plain for the start,

00:24 or with beef bone marrow for a main course or a little dinner in the week.

00:31 We start with the onion. I cut the onion and brown in a pan with a little bit extra virgin olive oil.

00:44 [Music]

01:04 Cooking on medium heat, this step is more important to bring out the flavor of your Milanese risotto.

01:14 Add the rice and toast it for one minute.

01:18 [Music]

01:25 Add the vegetable stock,

01:27 [Music]

01:32 and two little bags of saffron powder.

01:36 [Music]

01:41 Stir all together and cook for 15 minutes. If the rice absorbs the stock

01:49 before the end of 15 minutes, add more stock. But now I prepare the decoration for this plate.

02:00 I grate the parmesan cheese. I use the parmesan cheese because it comes from my town.

02:08 I live in Parma with my son. And cut three cherry tomatoes,

02:17 and three leaves of basil. Now the risotto is ready and I add parmesan cheese,

02:30 a little bit of whipping cream,

02:38 and 10 grams of butter.

02:41 Stir it all together.

02:46 And our risotto is very creamy.

02:51 Now it's ready to serve.

02:55 [Music]

03:04 I'm going to decorate the risotto with the three cherry tomatoes,

03:10 the slice of parmesan,

03:15 and the leaf of basil.

03:31 This is my risotto Milanese. It's very colorful and delicious. Ciao!

03:39 [Music]