Here's how to make asparagus risotto by Italian chef Alberto Rossetti from London restaurant Brunello.
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00:00Hello, I'm Alberto Rossetti. I'm executive chef of Brunello restaurant inside the 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.
00:32When it's ready, change the water and repeat this process for three times.
00:51The last, add the sugar and boil for another three minutes.
01:02The peel is ready and we use this for decoration.
01:08Put on the side and we use later.
01:22Now we are ready to start.
01:25I put a little bit extra virgin olive oil in a pan, put inside the rice and toast it for one minute.
01:39The rice is toasted, I add the vegetable stock and the fresh asparagus.
02:06Cook the rice for 15-17 minutes.
02:10In the meantime, I slice the boiled asparagus.
02:16I use this the next time for decoration.
02:23The risotto now is ready.
02:25I grate the parmesan cheese inside, a lot of parmesan cheese.
02:37I add some butter and a little bit of whipping cream.
02:53I stir it all together and very fast.
03:00The risotto is very creamy.
03:02It's ready to serve and decorate.
03:19Let's put the boiled asparagus on the top.
03:35And finish my dish with a peel of candied lemon.
04:02This is my fresh and summery risotto.
04:05Ciao!