Ingredients:

  • 1 cup Arborio rice (200 g)
  • 4 cups chicken or vegetable broth (960 mL)
  • 2 tablespoons unsalted butter (30 g)
  • 1 tablespoon olive oil (15 mL)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (120 mL)
  • 1 cup mushrooms, sliced (about 100 g)
  • 1/2 cup grated Parmesan cheese (50 g)
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish
  • 12 large king prawns, peeled and deveined
  • 1 tablespoon olive oil (15 mL)
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions:

  1. Heat the broth in a pot and keep it warm over low heat.
  2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
  3. Add the chopped onion, cook until translucent (about 5 minutes).
  4. Add minced garlic, cook for 1 additional minute.
  5. Add sliced mushrooms to the skillet, sauté until they are golden brown (about 4-5 minutes).
  6. Stir in the Arborio rice, cooking for 1-2 minutes until slightly translucent.
  7. Pour in the white wine, stirring until it is fully absorbed.
  8. Begin adding warmed broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next. Repeat for about 18-20 minutes.
  9. In a separate pan, heat olive oil over medium-high heat.
  10. Add seasoned prawns and sauté until pink and cooked through (about 2-3 minutes). Drizzle with lemon juice.
  11. Once risotto has reached a creamy consistency, remove from heat. Stir in remaining butter, Parmesan cheese, salt and pepper to taste.
  12. Gently fold in the sautéed prawns, then plate and garnish with freshly chopped parsley.