Mushroom risotto with prawn, asparagus and crab roe

Wash and soak the Japanese rice one hour ahead of cooking

Slice the mushroom and cut the asparagus

Saut the mushroom and blanch the asparagus

Panfry the prawn

Saut the Japanese rice after soaking with garlic and olive oil

Add chicken stock to the rice and continue to saut

Add more chicken stock until the rice start to get cook, become al dente and all liquid is absorbed, around 8-10 min

Add in mushroom, asparagus, cheese, pepper

Off fire, stir in butter

Top with prawn and crab roe, garnish with some vegetables