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Ingredient
King Prawn, asparagus, and porcini mushroom risotto
Introduce
Chef :
Koya MatsunoKing Prawn, asparagus, and porcini mushroom risotto
I’ve tried several risotto recipes so I thought it’s about time I posted my own version as well! Prawn and asparagus are my favourite combo. You can also add in porcini mushrooms as well
Ingredient
Food ration :
2 - 3 peopleCooking time :
45min
1 tbsp
Butter
1 liter
water
1 cube
chicken stock
1
onion
300 g
Risotto rice
1 glass
white wine
10
King prawns
2 tbsp
butter
Cooking instructions
* Step 1
Prepare the dried porcini
* Step 2
Pan fry the mushrooms with 1 tbsp of butter. Once cooked for couple minutes, remove from the pan
* Step 3
Thinly slice the onions and cut the asparagus
* Step 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
* Step 5
Once onions are soft, add in the mushrooms you set aside and also the asparagus
* Step 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
* Step 7
Add in the 3/4 glass of white wine and let it evaporate and stir. Add the remaining wine
* Step 8
Start adding the chicken stock little by little. Continue stirring and add in the chicken stock every time it’s absorbed by the rice
* Step 9
Once the rice is almost cooked, add in the cooked king prawns
* Step 10
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
* Step 11
And it is done! Finish with more grated parmigiano and some black pepper
Note: if there is a photo you can click to enlarge it
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