King Prawn, asparagus, and porcini mushroom risotto

Name: King Prawn, asparagus, and porcini mushroom risotto
Total time: 2700 s
Yield: 2 - 3 people
Cuisine: British
Ingredients: Dried porcini mushrooms (optional); 1 tbsp Butter; 1 liter water; 1 cube chicken stock; 1 onion; 5 asparagus; 300 g Risotto rice; 1 glass white wine; 10 King prawns; 2 tbsp butter; Parmigiano

Koya Matsuno @kmatsuno

Bristol, UK

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

Koya Matsuno @kmatsuno

Bristol, UK

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

Saved

Ingredients

45min

2 - 3 people

Mushrooms
Dried porcini mushrooms (optional)
Cooking with dried porcini mushrooms
1 tbspButter
Chicken stock
1 literwater
1 cubechicken stock
Risotto
1onion
5asparagus
300 gRisotto rice
1 glasswhite wine
10King prawns
2 tbspbutter
Parmigiano

Saved

Steps

45min

1

Prepare the dried porcini

Cooking with dried porcini mushrooms
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
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
9

Once the rice is almost cooked, add in the cooked king prawns
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

“Mantecatura”: Secret to Risotto making
11

And it is done! Finish with more grated parmigiano and some black pepper