Steps to Prepare Favorite King Prawn, asparagus, and porcini mushroom risotto

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, king prawn, asparagus, and porcini mushroom risotto. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

King Prawn, asparagus, and porcini mushroom risotto is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. King Prawn, asparagus, and porcini mushroom risotto is something that I’ve loved my whole life.

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.

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

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

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

Steps 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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