Here's how to make asparagus risotto by Italian chef Alberto Rossetti from London restaurant Brunello.
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00:00 Hello, I'm Alberto Rossetti. I'm executive chef of Brunello restaurant inside the Baglioni Hotel in London, Kensington.
00:10 I come from Parma in Italy and today I make for you my Signature Risotto.
00:17 It's a risotto with asparagus and candied lemon.
00:25 We start with peeling the lemon and cook it in a boiling water for one minute.
00:33 When it's ready, change the water.
00:40 And repeat this process for three times.
00:53 The last, add the sugar.
00:57 And boil for another three minutes.
01:02 The peel is ready and we use this for decoration.
01:08 Put on the side and we use later.
01:20 Now we are ready to start.
01:24 I put a little bit extra virgin olive oil in a pan.
01:29 Put inside the rice and toast it for one minute.
01:34 The rice is toasted.
01:41 I add the vegetable stock.
01:45 And the fresh asparagus.
01:52 Cook the rice for 15-17 minutes.
02:09 In the meantime, I slice the boiled asparagus.
02:15 I use this the next time for decoration.
02:19 The risotto is now ready.
02:25 I grate the parmesan cheese inside.
02:28 A lot of parmesan cheese.
02:31 I add some butter.
02:40 And a little bit of whipping cream.
02:44 I stir it all together and very fast.
02:51 The risotto is very creamy.
02:56 It's ready to serve and decorate.
03:04 I put the boiled asparagus on top.
03:09 And I finish my dish.
03:12 Let's put the boiled asparagus on the top.
03:16 And I finish my dish with a peel of candied lemon.
03:35 This is my fresh and summery risotto.
03:42 Enjoy your meal.
03:48 For more recipes and tips, visit www.marcoparet.com/contact
03:55 In the next video, you will see the technique of creating a natural, creamy, asparagus risotto.
04:02 This is my fresh and summery risotto.
04:05 Bye!
04:06 Learn more on our channel!
04:14 (upbeat music)