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We hope you got insight 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 make Mushroom ‘risotto’ with prawn, asparagus and crab roe:
- Get Prawn
- Prepare Japanese rice
- Provide Chicken stock
- Use Mushroom
- Use Asparagus
- Get Parmesan cheese
- Get Crab roe
- You need Garlic
- Provide Butter
- You need Pepper
- Get Salt
Steps 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
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