If you can find fresh prawns it will make a difference. Previously cooked ones don't taste of the sea so much. Even if you find small prawns but fresh, it would be so much better.
In a risotto prawns should always be added towards the end of the cooking otherwise they will be chewy. If they are big they should be added in the last 5 minutes; if they are small ones just a couple of minutes will do.
- Prep Time : 20 minutes
- Cook Time : 18-20 minutes
Fry the onion and the garlic with the olive oil until it is brown.
Add the rice and stir fry it always stirring for a few minutes.
Add the stock and enough hot water (about 1/2 litre) to cover up all the rice.
Add the salt and pepper, the wine and keep stirring for 13 minutes. Then add the shelled prawns and cook for a further 5 minutes always stirring. Keep topping it up with hot water as it dries out
Switch off the heat and add the parsley and the butter. Stir in well until the butter has melt.