Easy making recipe Mushroom risotto with prawn asparagus and crab roe with 11 ingredients and 10 stages of easy cooking, which is most delicious.
Without fail cooking ultimate Mushroom ‘risotto’ with prawn, asparagus and crab roe easy, fast, practical.
Good Morning mother, now you can prepare recipe Mushroom ‘risotto’ with prawn, asparagus and crab roe with 11 ingredients and 10 steps. Below this is how to make it, please read carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 10 stages of easy cooking Mushroom ‘risotto’ with prawn, asparagus and crab roe.
Ingredients all Mushroom ‘risotto’ with prawn, asparagus and crab roe
Prepare : Prawn.
Prepare : Japanese rice.
Needed : Chicken stock.
Prepare : Mushroom.
Prepare : Asparagus.
Prepare : Parmesan cheese.
Prepare : Crab roe.
Needed : Garlic.
Needed : Butter.
Prepare : Pepper.
Needed : Salt.
If all main ingredients Mushroom ‘risotto’ with prawn, asparagus and crab roe it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Step by Step Cooking Mushroom ‘risotto’ with prawn, asparagus and crab roe
Wash and soak the Japanese rice one hour ahead of cooking.
Slice the mushroom and cut the asparagus.
Sauté the mushroom and blanch the asparagus.
Panfry the prawn.
Sauté the Japanese rice after soaking with garlic and olive oil.
Add chicken stock to the rice and continue to sauté.
Add more chicken stock until the rice start to get cook, become al dente and all liquid is absorbed, around 8-10 min.
Add in mushroom, asparagus, cheese, pepper.
Off fire, stir in butter.
Top with prawn and crab roe, garnish with some vegetables.
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