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We hope you got insight from reading it, now let’s go back to king prawn, asparagus, and porcini mushroom risotto recipe. You can cook king prawn, asparagus, and porcini mushroom risotto using 14 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare King Prawn, asparagus, and porcini mushroom risotto:

1. Provide Mushrooms
2. You need Dried porcini mushrooms (optional) (see tip)
3. Take 1 tbsp Butter
4. Use Chicken stock
5. Provide 1 liter water
6. Prepare 1 cube chicken stock
7. Use Risotto
8. Provide 1 onion
9. Use 5 asparagus
10. Get 300 g Risotto rice
11. Prepare 1 glass white wine
12. Use 10 King prawns
13. Use 2 tbsp butter
14. Take Parmigiano

Steps to make King Prawn, asparagus, and porcini mushroom risotto:

1. Prepare the dried porcini - (see tip)
2. Pan fry the mushrooms with 1 tbsp of butter. Once cooked for couple minutes, remove from the pan
3. Thinly slice the onions and cut the asparagus
4. Add a little bit more butter in the same pan and start cooking the onion on low heat until it is soft and gold
5. Once onions are soft, add in the mushrooms you set aside and also the asparagus
6. Add in the risotto rice and cook on low heat until it turns white (about 5 minutes). Keep stirring so it doesn’t burn
7. Add in the 3/4 glass of white wine and let it evaporate and stir. Add the remaining wine 1. Start adding the chicken stock little by little. Continue stirring and add in the chicken stock every time it’s absorbed by the rice 1. Once the rice is almost cooked, add in the cooked king prawns
8. When the rice is cooked now it is time to make the risotto creamy! This process is called “Mantecatura”. Make sure you are generous with the parmigiano - (see tip)
9. And it is done! Finish with more grated parmigiano and some black pepper

Add mushrooms and generous pinch of salt and pepper. Creamy mushroom & asparagus risotto I know I've said risotto can be a little bland in the past, so I decided to make this one a little special. Check out this super tasty, wild mushroom and asparagus version, meaty mushrooms flambéed in brandy, crunchy asparagus and a silky smooth sauce Add the stock gradually, each time waiting for it to be fully absorbed before adding a little more. Remove from the heat and stir in the mushrooms and Alexanders stems. In a medium saucepan heat the stock to simmer, then reduce the heat so the stock stays hot through the whole time.

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