How To Make Risotto I Recipe

Here's how to make risotto by Italian chef Alberto Rossetti.

Transcript

00:00 Good morning, I'm Alberto Rossetti. I come from Parma in Italy. I'm executive chef of

00:05 Brunello restaurant inside the Baglioni Hotel in London Kensington and

00:11 Today we prepare a very typical Italian risotto

00:14 We start with a pan with a little bit extra virgin olive oil

00:24 for toast the rice

00:27 It's more important don't skip this step because

00:35 The rice is more creamy and more al dente

00:40 we toast the rice for one minute and

00:44 Put inside the vegetable stock

00:56 I make this stock only with the water, onion,

01:00 Celery and carrot and boil all together for one hour. I use

01:06 Carnaroli rice because it's more stark so the risotto is more creamy. If the rice

01:15 Absorbs more stock before the end of 15 minutes

01:20 Top it up with more stock

01:23 Cook it for 15 minutes

01:26 I

01:28 Prepare the grated parmesan cheese and the shaving for use in the end of the recipe

01:37 And now leave it to cook for 15 minutes

01:44 Stir it every few minutes so it's cooked well

01:50 The rice is ready

01:53 Take it off the heat

01:56 and add

01:58 2 teaspoons of whipping cream

02:01 Parmesan cheese and

02:06 10 grams of butter

02:10 And stir it all together and the rice is ready to serve

02:20 I

02:22 Serve this rice with a slice of parmesan cheese

02:34 I think this simple Italian risotto

02:46 Can be the base for your creativity. It's possible to add some saffron

02:52 Mushroom and vegetable for another type of risotto. This is my simple

02:58 Italian and classic risotto

03:01 Ciao

03:03 (upbeat music)

03:06 Bye bye!