This dish makes the most of seasonal ingredients and would make an excellent light lunch or a really great starter with guests, as most of it can be done in advance.
Jason Atherton's Roasted mushroom risotto with asparagus
For the risotto base:
2 shallots, brunoise (finely diced)
350g Cook’s Ingredient canaroli rice (cooked and chilled)
1 tsp oil
1 litre hot vegetable stock
1 tsp thyme, finely chopped
For the mushroom stock:
1 tbsp olive oil
650g button mushrooms
50g dried cepes, porcini or wild mushrooms
850ml beef stock
850ml chicken stock
To finish the risotto:
2 tbsp mascarpone
40g wild garlic (or 2 cloves finely chopped garlic)
3 tablespoons grated Parmigiano Reggiano
1 tsp cabernet sauvignon vinegar
400g button mushrooms
For the garnish:
12 asparagus tips about 100g
12 shavings of Parmigiano Reggiano
12 pieces of picked nasturtium leaves (alternatively use watercress or rocket leaves)
Chive flowers or chopped chives (optional)
1. Sweat the shallots and the rice with the oil for 1-2 minutes until translucent. Pour in the hot stock and thyme, then cook for exactly 7 minutes and cool in flat trays.
2. In a large heavy based pan, roast/fry the button mushrooms in olive oil until golden brown in colour. Add the dried mushrooms with the stock and bring to the boil over a high heat to reduce by half. Strain the mushrooms and continue to reduce over high heat by half again, remove from the heat and reserve for later.
3. Wash and spin-dry all of the wild garlic, then remove all the stems. Reserve 12 of the smallest, pieces to garnish the dish with. Finely chop the remaining wild garlic and reserve for later.
4. In a medium-sized pan over medium heat, drizzle some olive oil then place the asparagus tips in the pan being careful to not add any colour. Add the chicken stock, a pinch of salt, and a knob of butter, cover with the lid and braise until the asparagus is al dente (about 2-3 minutes).
5. In a medium pan over high heat add some oil, then add the seasonal mushrooms, season with salt and roast/fry until lightly golden brown. Add the butter and cook the mushrooms until dark golden brown, remove from the pan, and placeon a paper towel to absorb excess butter. Reserve the remaining butter in the pan to drizzle over the risotto.
6. In a large pan over medium heat add the cooked and chilled rice plus 300ml mushroom stock. Cook over medium-high heat until the rice is cooked al dente. Remove from the heat and add the chopped wild garlic, mascarpone, grated Parmigiano Reggiano and cold butter. Keep stirring until you have reached the desired consistency.
7. Add a few drops of cabernet sauvignon vinegar, check the seasoning, then place in 4 bowls and garnish with the asparagus, fried mushrooms, Parmigiano Reggiano shavings, nasturtium leaves and raw wild garlic (or the watercress, rocket leaves to garnish). Make sure to drizzle any brown butter left in the mushroom pan over the risotto as this is packed with flavour.