A perfect risotto is luscious, velvety and oozy.

Chaloner 1961 extra virgin olive oil makes this asparagus and mushroom risotto creamy, buttery, and utterly luxurious.

asparagus and mushroom risotto
asparagus and mushroom risotto

Asparagus and Mushroom Risotto Ingredients

10g dried porcini mushrooms

1 small onion

1 clove of garlic

1 stick of celery

200g asparagus

100g portabellini mushrooms

Chaloner Premium extra virgin olive oil (EVOO)

60ml Chaloner 1961 extra virgin olive oil (EVOO)

500ml vegetable stock

15g flat-leaf (Italian) parsley

20g Italian hard cheese such as Parmesan or Pecorino

150g Arborio rice

50ml dry white wine

1 lemon

Sea salt and freshly ground black pepper

Asparagus and Mushroom Risotto Method

Start with the vegetables

1.Put the porcini in a small bowl, just cover with boiling water and leave to rehydrate.

2.Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the portabellini mushrooms.

3.Heat a splash of Premium EVOO in a medium pot over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.

4.Scoop out, finely chop and add the porcini to the pot with the soaking water, leaving any gritty bits behind.

5.Bring the stock to the boil in a medium pot. Keep over a low heat.

6.Place another pot over a medium heat with a drizzle of Premium EVOO, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.

7.Pick and finely chop the parsley leaves. Finely grate the cheese.

Begin the patient risotto-making ritual

8.Once the vegetables are soft, stir in the rice and fry for 1 minute until translucent. Pour in the wine, and keep stirring until absorbed.

9.Turn the heat up to medium, then add a ladleful of hot stock. Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you’ve added two-thirds of the stock.

10.Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy – if you run out of stock, use boiling water.

Asparagus and Mushroom Risotto Finishing touches

11.Remove from the heat. Add the 1961 EVOO and most of the cheese. Stir well. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your bowls, then serve with the parsley and remaining cheese on top.

12.If you’re feeling particularly generous, drizzle a little more 1961 over the luscious risotto for a truly luxurious experience.