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.
00:04I'm executive chef of Brunello restaurant inside the Baglioni Hotel in London, Kensington.
00:11And 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
00:35because the rice is more creamy and more al dente.
00:41We toast the rice for one minute
00:46and put inside the vegetable stock.
00:50I make this stock only with water, onion, celery and carrots and boil all together for one hour.
01:05I use Carnaroli rice because it's more stark so the risotto is more creamy.
01:15If the rice absorb more stock before the end of 15 minutes, top it up with more stock.
01:24Cook it for 15 minutes.
01:29I prepare the grated Parmesan cheese and the shaving for use in the end of the recipe.
01:37And now leave it to cook for 15 minutes.
01:47Stir it every few minutes so it's cooked well.
01:51The rice is ready.
01:54Take it off the heat.
01:57And add 2 teaspoon of whipping cream.
02:04The Parmesan cheese.
02:05And 10 grams of butter.
02:10And stir it all together.
02:15And the rice is ready to serve.
02:20I serve this rice with a slice of Parmesan cheese.
02:43I think 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.
03:02Ciao!