You are|Are|Again} looking for idea recipes mushroom ‘risotto’ with prawn, asparagus and crab roe that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious mushroom ‘risotto’ with prawn, asparagus and crab roe should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of mushroom ‘risotto’ with prawn, asparagus and crab roe, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare mushroom ‘risotto’ with prawn, asparagus and crab roe good wherever you are, because as long as you know the trick, this dish is able be dish special.

Ingredients and seasonings used in prepare

1. Prepare Prawn
2. Prepare Japanese rice
3. Use Chicken stock
4. Take Mushroom
5. Prepare Asparagus
6. Prepare Parmesan cheese
7. Prepare Crab roe
8. Prepare Garlic
9. Use Butter
10. Use Pepper
11. Take Salt

Lightly spray a cookie sheet with vegetable cooking spray. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Shrimp-Asparagus Risotto.. dip or spread made with salted fish roe .

Steps to cook Mushroom ‘risotto’ with prawn, asparagus and crab roe:

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
11. Done and ready to serve!

Add the asparagus and cook for two to three minutes, until tender but not soft. Immediately transfer the asparagus to the ice bath. In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Add the cleaned, sliced mushrooms to the pot with a dash of salt.

relatives or to be creations for you who want to do culinary business. Good luck!