Mushroom ‘risotto’ with prawn, asparagus and crab roe
This recipe uses Japanese rice instead of Italian short-grain rice, as I have no Italian rice on hand😅. Soaking the rice in advance saves a lot of cooking time 😉
#mycookbook
#savory
Mushroom ‘risotto’ with prawn, asparagus and crab roe
This recipe uses Japanese rice instead of Italian short-grain rice, as I have no Italian rice on hand😅. Soaking the rice in advance saves a lot of cooking time 😉
#mycookbook
#savory
Open in Cookpad AppSteps
- 1
Wash and soak the Japanese rice one hour ahead of cooking
- 2
Slice the mushroom and cut the asparagus
- 3
Sauté the mushroom and blanch the asparagus
- 4
Panfry the prawn
- 5
Sauté the Japanese rice after soaking with garlic and olive oil
- 6
Add chicken stock to the rice and continue to sauté
- 7
Add more chicken stock until the rice start to get cook, become al dente and all liquid is absorbed, around 8-10 min
- 8
Add in mushroom, asparagus, cheese, pepper
- 9
Off fire, stir in butter
- 10
Top with prawn and crab roe, garnish with some vegetables
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