How to cook risotto mushroom & asparagus

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

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

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

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

Add the veg cube

2 gloves of garlic

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

Mix

Stir the veg cub and make sure the water is hot

So far

Add the mushroom

Chop the dry mushroom

Add them there.

Add the risotto now This was for 3-4 people

This was for 3-4 people

This was for 3-4 people

Medium heat

Add little bit then stir for 30 second Keep doing that

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

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

While it cooking Do the Pamigano

The cream

2 table spoon

Cheese now

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

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