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Here's how to make a traditional risotto Milanese by Italian chef Alberto Rossetti.
Transcript
00:00 Hello, I'm Alberto Rossetti.
00:02 I'm an Italian chef.
00:03 I'm an executive chef to Baglioni Hotel in London
00:08 and specifically Brunello restaurant.
00:12 Today, we make a typical Italian risotto.
00:16 It's a risotto Milanese with saffron.
00:19 We use this risotto plain for the start
00:24 or with beef bone marrow for main course
00:28 or a little dinner in the week.
00:31 We start with the onion.
00:37 I cut the onion and brown in a pan
00:41 with a little bit extra virgin olive oil.
00:43 [MUSIC PLAYING]
00:47 Cooking on medium heat, this step
01:07 is more important to bring out the flavor of your Milanese
01:13 risotto.
01:14 Add the rice and toast it for one minute.
01:18 [MUSIC PLAYING]
01:21 Add the vegetable stock.
01:27 [MUSIC PLAYING]
01:30 And two little bags of saffron powder.
01:36 [MUSIC PLAYING]
01:41 Stir all together and cook for 15 minutes.
01:46 If the rice absorb the stock before the end of 15 minutes,
01:54 add more stock.
01:56 But now, I prepare the decoration for this plate.
02:00 I grate the Parmesan cheese.
02:04 I use the Parmesan cheese because it come from my town.
02:08 I live in Parma with my son.
02:12 And cut three cherry tomatoes.
02:17 [MUSIC PLAYING]
02:19 And three leaves of basil.
02:25 Now, the risotto is ready.
02:28 And I add Parmesan cheese, a little bit whipping cream,
02:38 and 10 grams of butter.
02:41 Stir it all together.
02:49 And our risotto is very creamy.
02:53 Now, it's ready to serve.
02:55 [MUSIC PLAYING]
03:04 I'm going to decorate the risotto
03:08 with three cherry tomatoes, a slice of Parmesan,
03:20 and the leaf of basil.
03:23 [MUSIC PLAYING]
03:26 This is my risotto Milanese.
03:34 It's very colorful and delicious.
03:37 Ciao.
03:38 [MUSIC PLAYING]
03:41 (upbeat music)