Best risotto recipes

May 23, 2024 | bbc.co.uk | Tom Kerridge |Raymond Blanc |Mary Berry |Best risotto recipes

Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Meanwhile, snap the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Pour the stock into a separate saucepan and bring to a simmer. Add the rice to the softened vegetables and stir until coated in the butter and oil.