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1. Warm the chicken stock in a saucepan over low heat and keep it barely simmering.
6 cup Chicken stock
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2. Pat the prawns dry and season them with salt and black pepper.
1 lb Prawns, peeled and deveined,
1 tsp Salt,
0.5 tsp Black pepper
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3. Melt half of the unsalted butter with the olive oil in a wide heavy pan over medium heat. Add the shallot and cook until soft, about 3 minutes. Stir in half of the garlic and cook for 30 seconds.
2 tbsp Unsalted butter,
1 tbsp Olive oil,
1 piece Shallot, finely diced,
2 clove Garlic, minced
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4. Add the Arborio rice and stir for 2 minutes until the grains are well coated and lightly toasted. Pour in the dry white wine and cook, stirring, until nearly absorbed.
1.5 cup Arborio rice,
0.5 cup Dry white wine
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5. Add the chicken stock one ladle at a time, stirring often and letting each addition absorb before adding the next. Cook until the Arborio rice is tender with a slight bite and the risotto is loose and silky, about 18 to 20 minutes.
6 cup Chicken stock
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6. While the risotto cooks, melt the remaining unsalted butter in a skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds, then add the prawns and cook for 1 to 2 minutes per side until just opaque. Stir in the lemon juice and half of the flat-leaf parsley, then remove from the heat.
1 lb Prawns, peeled and deveined,
2 tbsp Unsalted butter,
2 clove Garlic, minced,
0.1 cup Flat-leaf parsley, chopped,
1 tbsp Lemon juice
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7. Stir the Parmesan into the risotto and season with the remaining salt and black pepper to taste. Fold in half of the garlic butter prawns, keeping some whole for the top.
0.5 lb Prawns, peeled and deveined,
1 cup Parmesan, finely grated,
1 tsp Salt,
0.5 tsp Black pepper
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8. Spoon the risotto into bowls, top with the remaining garlic butter prawns, and finish with the remaining flat-leaf parsley. Serve immediately.
0.5 lb Prawns, peeled and deveined,
0.1 cup Flat-leaf parsley, chopped
