How To Make Risotto Milanese | Recipe
Here's how to make a traditional risotto Milanese by Italian chef Alberto Rossetti.
Transcript
00:00Hello, I'm Alberto Rossetti. I'm an Italian chef. I'm an executive chef to Baglioni Hotel in London
00:09and specifically Brunello restaurant. Today we make a typical Italian risotto. It's a risotto
00:17Milanese with saffron. We use this risotto plain for the start or with beef bone marrow
00:27for a main course or a little dinner in the week.
00:34We start with the onion. I cut the onion and brown in a pan with a little bit extra virgin olive oil.
00:57Cooking on medium heat, this step is more important to bring out the flavor
01:11of your Milanese risotto. Add the rice and toast it for one minute.
01:18Add the vegetable stock
01:32and two little bags of saffron powder.
01:37Stir all together and cook for 15 minutes. If the rice absorbs the stock
01:51before the end of 15 minutes, add more stock. But now I prepare the decoration for this plate.
02:00I grate the parmesan cheese. I use the parmesan cheese because it comes from my town.
02:08I live in Parma with my son. And cut three cherry tomatoes
02:18and three leaves of basil. Now the risotto is ready and I add parmesan cheese,
02:29a little bit of whipping cream,
02:34and 10 grams of butter.
02:39Stir it all together and our risotto is very creamy.
02:48Now it's ready to serve.
03:00I'm going to decorate the risotto with the parmesan cheese.
03:09Three cherry tomatoes,
03:14a slice of parmesan,
03:20and the leaf of basil.
03:30This is my risotto Milanese. It's very colorful and delicious. Ciao!