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We hope you got benefit from reading it, now let’s go back to mushroom ‘risotto’ with prawn, asparagus and crab roe recipe. You can have mushroom ‘risotto’ with prawn, asparagus and crab roe using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Mushroom ‘risotto’ with prawn, asparagus and crab roe:
- Take Prawn
- Take Japanese rice
- Prepare Chicken stock
- Use Mushroom
- Use Asparagus
- You need Parmesan cheese
- Prepare Crab roe
- Get Garlic
- Provide Butter
- Prepare Pepper
- Use Salt
Instructions to make 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
Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. When the asparagus, mushrooms and then the rice were added to the pan, stirring the mixture was almost effortless because nothing got stuck to the bottom. Even after I had scooped out the risotto, the pan surface was surprisingly empty. My husband who would normally help with dishwashing after. This Mushroom Risotto from Delish.com is worth every bit of stirring.
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