How to Make Ultimate King Prawn, asparagus, and porcini mushroom risotto

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, king prawn, asparagus, and porcini mushroom risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture. This traditional risotto flavored with porcini mushrooms, white wine, butter and Parmesan cheese is as classically Italian as you can get. Place porcini mushrooms in a bowl and cover with hot water.

King Prawn, asparagus, and porcini mushroom risotto is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. King Prawn, asparagus, and porcini mushroom risotto is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have king prawn, asparagus, and porcini mushroom risotto using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make King Prawn, asparagus, and porcini mushroom risotto:

1. Get Mushrooms
2. Get Dried porcini mushrooms (optional) (see tip)
3. Make ready 1 tbsp Butter
4. Get Chicken stock
5. Make ready 1 liter water
6. Get 1 cube chicken stock
7. Make ready Risotto
8. Get 1 onion
9. Take 5 asparagus
10. Prepare 300 g Risotto rice
11. Get 1 glass white wine
12. Take 10 King prawns
13. Take 2 tbsp butter
14. Make ready Parmigiano

Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside. Remove the gritty stem from the porcini mushrooms. Wipe the caps with a damp cloth, being careful not to break the stems from the caps.

Instructions to make King Prawn, asparagus, and porcini mushroom risotto:

1. Prepare the dried porcini - (see tip)
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 1. Start adding the chicken stock little by little. Continue stirring and add in the chicken stock every time it’s absorbed by the rice 1. Once the rice is almost cooked, add in the cooked king prawns
8. 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 - (see tip)
9. And it is done! Finish with more grated parmigiano and some black pepper

Remove the gritty stem from the porcini mushrooms. Wipe the caps with a damp cloth, being careful not to break the stems from the caps. This Prawn and Asparagus Risotto is a simple but comforting, slimming friendly meal whether you're counting calories or following Weight Watchers. This Prawn and Asparagus Risotto would work perfectly for a dinner party. Serve with the following starter, side and dessert to really wow your guests!

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