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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]