How to Cook Risotto Mushroom & Asparagus

Explore Guides

Start the Guide ›

How to Cook Risotto Mushroom & Asparagus

comment if you need help or to improve this guide Thanks for the visit. Don't forget to check my other recipe. "I love reading your messages and your comment guys" (You guys rock) 👋😘✌

Sorlen 007

877 Views

Step 1 of 62

Step 2 of 62

Step 3 of 62

Step 4 of 62

Step 5 of 62

Step 6 of 62

Add the Dry porcini mushrooms in hot water I would say 4 cub of water

Step 7 of 62

Add 1 table spoon of butter and 2 table spoon of olive oil

Step 8 of 62

Cut the end and throw it away More detail about the asparagus check the comment

Step 9 of 62

I'm not sure how much water here but go for 6 cub Medium heat

Step 10 of 62

Add the veg cube

Step 11 of 62

Step 12 of 62

Step 13 of 62

Step 14 of 62

Step 15 of 62

2 gloves of garlic

Step 16 of 62

Step 17 of 62

Step 18 of 62

Step 19 of 62

Cut the mushroom I would say Put as much as you like For me I think the more the better :)

Step 20 of 62

Step 21 of 62

Step 22 of 62

Mix

Step 23 of 62

Stir the veg cub and make sure the water is hot

Step 24 of 62

So far

Step 25 of 62

Add the mushroom

Step 26 of 62

Step 27 of 62

Step 28 of 62

Step 29 of 62

Step 30 of 62

Chop the dry mushroom

Step 31 of 62

Step 32 of 62

Add them there.

Step 33 of 62

Add the risotto now This was for 3-4 people

Step 34 of 62

This was for 3-4 people

Step 35 of 62

This was for 3-4 people

Step 36 of 62

Step 37 of 62

Medium heat

Step 38 of 62

Step 39 of 62

Add little bit then stir for 30 second Keep doing that

Step 40 of 62

Step 41 of 62

Step 42 of 62

When it dry like this It mean you need to add then wait till it dry again

Step 43 of 62

Step 44 of 62

Step 45 of 62

Step 46 of 62

Step 47 of 62

Step 48 of 62

Now we start adding the water that contain veg cube One spoon then stir for 2 minute till you feel it need more

Step 49 of 62

Step 50 of 62

Step 51 of 62

While it cooking Do the Pamigano

Step 52 of 62

Step 53 of 62

The cream

Step 54 of 62

Step 55 of 62

Step 56 of 62

2 table spoon

Step 57 of 62

Cheese now

Step 58 of 62

Step 59 of 62

You want it to be smooth, creamy and oozy, not thick and stodgy.

Step 60 of 62

Step 61 of 62

We add pinch of salt and pepper Not too much of salt, serve the salt with the food

Step 62 of 62

You're Done

Check out other guides by this author!

Sorlen 007

Uk/Dubai/Abu Dhabi

Hello, my name is Saeed and I'm originally from UAE/Dubai. love cooking and try new recipes. I workout and only eat healthy recipes.

Keep Exploring

Food

How to Cook Asparagus

by Sorlen 007

1.6k

Food

How to Cook Pancakes, Healthiest, Fastest and Easiest Ever

by Sorlen 007

131

2.1k

Food

How to Cook Rice

by Sorlen 007

967

Start Over

7 Comments

Supplies

Embed

Jay Pulliam

Milledgeville, Georgia

Emma Rushin

Maria T

Athena M

Jeanniene Warner

Denver, CO

Juanita Jones

A R

Oleg Dolgih

Saint-Petersburg, Russia

Olivia Kinsey

Bridgette Funk

Saratoga Springs, Utah

Gabriele Starkaite

Matthias Sasdi

Travis Gillig

Masheyti Romero

United states

Virginia Jones

Mathilda Flores

Sweden

S A

Fremont

Jenny Kim

Diogo Mishima

T Lattisaw

Washington, DC

Corrina Roberts

Iddy Ali

Jayson Sim

Kota Kinabalu

Alexandra Jade Lampi...

Sweden

Masan 9 .

1 Pack of mushroom

1 Risotto

2 Veg cube

1 Onion

1 Bunch Dry porcini mushrooms

2 Tablespoons Cream fraiche

1 Parmigiano cheese or any hard Italian cheese

Olive oil

1 Tablespoon Putter

2 Gloves of garlic

17 spargus "optional"

Lol

Sorlen 007 (author) 11 months ago

I don't know sounds awful, I dont like it and you... :p sounds yummy

Obaid Al Mazrouei 11 months ago

If you have ever made yogurt, you can make creme fraiche yourself. What you need is heavy cream or whipping cream (unpasteurized is best, but pasteurized will do), and live yogurt or live buttermilk. Warm the cream to blood heat (about 38C) - it should feel tepid. Put it in yogurt maker, or a wide mouthed thermos flask (or if you live in a warm climate, any jar will do at room temperature). Add about a tablespoon of yogurt or buttermilk to each cup full of cream, and stir well. Cover, and leave for at least 12 - 24 hrs (longer makes it thicker). It will keep in the refrigerator for about 7 days. No need for an equivalent, this is the real, home-made, thing.

Sorlen 007 (author) 11 months ago

But I think you can use different cream except the sour one I think. In cooking, everything is flexible and optional. Try to search how to make cream fraiche in YouTube ;)

Sorlen 007 (author) 11 months ago

I know your feeling **

Sorlen 007 (author) 11 months ago

Aweeee.. I know the feel your feeling.

Sorlen 007 (author) 11 months ago

Oh my gosh, yum. I'm ridiculously jealous of your food markets! In the States, it's nearly impossible to get creme fraiche or raw cheese, and when you do find it, it's really expensive.

Carolyn Murphy 11 months ago

Be first to comment on Step 1.

Be first to comment on Step 2.

Be first to comment on Step 3.

Be first to comment on Step 4.

Be first to comment on Step 5.

Be first to comment on Step 6.

Be first to comment on Step 7.

Be first to comment on Step 8.

Asparagus officinalis is a spring vegetable, a flowering perennial[1] plant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and asparagus in the Asparagaceae. Asparagus officinalis is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop.

Sorlen 007 (author) 11 months ago

Be first to comment on Step 10.

Be first to comment on Step 11.

Be first to comment on Step 12.

Be first to comment on Step 13.

Be first to comment on Step 14.

Be first to comment on Step 15.

Be first to comment on Step 16.

Be first to comment on Step 17.

Be first to comment on Step 18.

Be first to comment on Step 19.

Be first to comment on Step 20.

Be first to comment on Step 21.

Be first to comment on Step 22.

Be first to comment on Step 23.

Be first to comment on Step 24.

Be first to comment on Step 25.

Be first to comment on Step 26.

Be first to comment on Step 27.

Be first to comment on Step 28.

Be first to comment on Step 29.

Be first to comment on Step 30.

Be first to comment on Step 31.

Be first to comment on Step 32.

Be first to comment on Step 33.

Be first to comment on Step 34.

Be first to comment on Step 35.

Be first to comment on Step 36.

Be first to comment on Step 37.

Be first to comment on Step 38.

Be first to comment on Step 39.

Be first to comment on Step 40.

Be first to comment on Step 41.

Be first to comment on Step 42.

Be first to comment on Step 43.

Be first to comment on Step 44.

Be first to comment on Step 45.

Be first to comment on Step 46.

Be first to comment on Step 47.

Be first to comment on Step 48.

Be first to comment on Step 49.

Be first to comment on Step 50.

Be first to comment on Step 51.

Be first to comment on Step 52.

Be first to comment on Step 53.

Be first to comment on Step 54.

Be first to comment on Step 55.

Be first to comment on Step 56.

Be first to comment on Step 57.

Be first to comment on Step 58.

Be first to comment on Step 59.

Be first to comment on Step 60.

Be first to comment on Step 61.

Be first to comment on Step 62.

Make a Crunchy Choex Paste
by Nastar Nastar

Cook Garlicky Balsamic Pork Te...
by Jennifer Entwistle

Cook a Wild Herbal Soup (May B...
by Natalya Zhigileva

Explore More Guides ›

Sign In

Create a New Account

Join Snapguide and share what you know. Already have an account? Sign in here.