Make stock according the my recipe above
Gather all the ingredients together befor you start
Heat the oil in a pan with 10g butter. Add onions and stir for 2 minutes. Add spring onions and stir for a further 2 minutes
Add the garlic and stir for 1 minute
Add the wine and simmer for 3 minutes
Now add the arborio rice and stir into onion mix and simmer for 2 minutes
Add 2 cups of prawn stock and simmer for 5 minutes gently. The stock will be absorbed into the rice
add 1 cup of prawn stock and simmer for 3 miunutes repeat and further 2 times. You should use about 5-6 cups of stock to get the desired chewyness on the risotto. You will notice the rice starting to thicken and get bigger as it absorbs the stock. I recommend you taste as you go so that you know when its ready.
While you are adding the stock to the arborio rice and waiting for it to be absorbed you can get on with the mushrooms
Add the extra 2 Tbls olive oil to a hot pan. Add the mushrooms, salt and pepper and cook until brown and all the water from the mushrooms has evaporated. Set aside until ready to add to the risotto
When all the stock is absorbed into the rice check the seasoning. Add salt and pepper to taste
Add the lemon zest and juice to rice
Add the cooked mushrooms
In the same pan used for the mushrooms add the rest of the butter (25g) and the sage. Cook until sage crips up and the butter is nutty brown. Set aside to garnish the risotto with when ready to serve
Add the grilled prawns to the risotto and reserve a few to add on top of the risotto when serving
Add grated parmesan cheese
Add cream stir into risotto
Pour in the nutty butter and half the crispy sage
Serve a ladel of risotto into a bowl, top with prawns, crispy sage and fresh chilli
Enjoy with a nice glass of chardonnay in front of a fire
