Step-by-Step Guide to Make Award-winning Mushroom ‘risotto’ with prawn, asparagus and crab roe

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Super Quick Homemade Mushroom ‘risotto’ with prawn, asparagus and crab roe. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mushroom ‘risotto’ with prawn, asparagus and crab roe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom ‘risotto’ with prawn, asparagus and crab roe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Mushroom ‘risotto’ with prawn, asparagus and crab roe using 11 ingredients and 10 steps. Here is how you cook it.

This recipe uses Japanese rice instead of Italian short-grain rice, as I have no Italian rice on hand😅. Soaking the rice in advance saves a lot of cooking time 😉 #mycookbook #savory

Ingredients and spices that need to be Take to make Mushroom ‘risotto’ with prawn, asparagus and crab roe:

1. Prawn
2. Japanese rice
3. Chicken stock
4. Mushroom
5. Asparagus
6. Parmesan cheese
7. Crab roe
8. Garlic
9. Butter
10. Pepper
11. Salt

Instructions to make to make Mushroom ‘risotto’ with prawn, asparagus and crab roe

1. Wash and soak the Japanese rice one hour ahead of cooking
2. Slice the mushroom and cut the asparagus
3. Sauté the mushroom and blanch the asparagus
4. Panfry the prawn
5. Sauté the Japanese rice after soaking with garlic and olive oil
6. Add chicken stock to the rice and continue to sauté
7. Add more chicken stock until the rice start to get cook, become al dente and all liquid is absorbed, around 8-10 min
8. Add in mushroom, asparagus, cheese, pepper
9. Off fire, stir in butter
10. Top with prawn and crab roe, garnish with some vegetables

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