2 tbsp. freshly chopped Parsley, plus more for Garnish
450 g medium Prawns, peeled and deveined (fresh or frozen)
100 g freshly grated Parmesan
Heat Butter (or Ghee) & Olive Oil in a large pot (on high heat). When Oil is hot, add chopped onions and fry until translucent (5 mins)
If using, add chopped Carrot, Celery and fry until soft-ish, about 15-20mins. Make sure they don’t brown (add salt and use enough oil). Add minced garlic and stir in, make sure it doesn’t burn as it can get bitter. Fry until fragrant (3-5mins). If using frozen prawns like me thaw them in a steam bath (place a bowl over a pot with boiling water)
Add Risotto Rice and combine well, then add wine and stir. Turn heat to medium high. Stir well so nothing sticks to the bottom of the pot.
Once all the wine is evaporated/ soaked up start adding the hot stock ladle by ladle, adding more stock once all the liquid is soaked up. Do this until all the stock is gone and the rice seems softer. If it sticks to the bottom of the pot lower the heat a little or add more stock. You want the rice to boil gently not burn. The slower the process the creamier the Risotto at the end. Don’t put the lid on, you want the liquid to evaporate as well as being soaked up by the rice. When the rice releases its starches (i.e. when it gets creamier) (~20mins) you can add in some chopped up prawns (if you like) or else add the whole prawns when the rice is nearly done (~30-40mins) and let them cook in the rice for 5-10 mins. (You can also fry them separately beforehand & add them to the rice then)
When rice is done (I like mine with a little bit of bite), turn off heat and add lemon juice of 1 lemon & grated parmesan. Season with extra salt if needed. At the end add the chopped parsley and stir. Let sit on the stove (with lid on) for another 15mins before serving. Sprinkle with Parsley.