Here's how to make risotto by Italian chef Alberto Rossetti.
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00:00Good morning, I'm Alberto Rossetti. I come from Parma in Italy. I'm executive chef of
00:06Brunello restaurant inside the Baglioni Hotel in London Kensington and today we prepare a very typical Italian risotto
00:19We start with a pan with a little bit extra virgin olive oil
00:25for toast the rice
00:31It's more important, don't skip this step because
00:36the rice is more creamy and more al dente. We toast the rice for one minute
00:45and
00:47put inside the vegetable stock
00:49I
00:57make this stock only with the water, onion,
01:01celery and carrot and boil all together for one hour. I use
01:07Carnaroli rice because it's more stark so the risotto is more creamy. If the rice
01:16absorbs more stock before the end of
01:1915 minutes, top it up with more stock. Cook it for 15 minutes.
01:29I prepare the grated parmesan cheese and the shaving for use in the end of the recipe
01:41And now leave it to cook for 15 minutes
01:45Stir it every few minutes so it's cooked well
01:51The rice is ready
01:54Take it off the heat and add two teaspoons of whipping cream
02:04Parmesan cheese and
02:0810 grams of butter
02:11And
02:14Stir it all together and the rice it's ready to serve
02:27I serve this rice with a slice of parmesan cheese
02:41I
02:42Think this simple Italian risotto can be the base for your creativity
02:49It's possible to add some saffron, mushroom and vegetable for another type of risotto
02:57This is my simple Italian and classic risotto
03:01Ciao