
Indulge in a restaurant-quality seafood dinner with this velvety prawn risotto. Succulent seared shrimp and sweet peas are folded into perfectly al dente Arborio rice for a comforting yet sophisticated meal.
Heat 1 tablespoon of olive oil in a large, heavy-based pot over medium-high heat. Add half of the prawns in a single layer and season with salt and pepper. Sear for 1.5 minutes, then flip and cook for another minute. Remove the prawns and set aside in a bowl.
Add a drizzle more oil to the pot and repeat the searing process with the remaining prawns. Remove them from the pot and keep warm.
Reduce the heat to medium. Melt 1.5 tablespoons of butter in the same pot, then add the finely diced onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent.
Pour in the white wine and stir well, scraping the bottom of the pot to release the flavorful browned bits left from the prawns. Simmer for 2 minutes until the sharp alcohol aroma has dissipated.
Add the Arborio rice to the pot and stir for about 30 seconds until the edges of the grains become translucent.
Pour in approximately 2/3 of the chicken broth. Stir to combine and bring to a gentle simmer. Adjust the heat to maintain a steady, light bubble.
Allow the rice to simmer for 5 minutes. Give it a stir, then continue simmering for another 2 minutes until the broth is mostly absorbed and the rice is visible on the surface.
Add the remaining broth and the milk. Stir well and simmer for 3 minutes. Stir again and continue simmering for a final 2 minutes.
Check the consistency; the risotto should be slightly soupy and the rice should be 'al dente'—tender with a very slight bite in the center.
Stir in the frozen peas and the grated Parmesan cheese until well incorporated.
Taste the risotto and adjust the seasoning with additional salt and pepper if necessary.
Add the remaining 2 tablespoons of butter and stir vigorously for 10 seconds. This 'mantecatura' technique is essential for achieving a rich, creamy texture.
Gently fold the cooked prawns and any accumulated juices back into the risotto.
Remove from the heat. The texture should be porridge-like and flow slightly when ladled. If it is too thick, stir in 1-2 tablespoons of hot water to loosen it.
Give the risotto a final stir and serve immediately in warm bowls. Garnish with fresh parsley and extra Parmesan if desired.
For the best results, use warm chicken broth so the temperature of the rice doesn't drop during cooking. The secret to a perfect risotto is the final 'mantecatura'—stirring in cold butter and cheese vigorously at the end creates the classic creamy emulsion without needing heavy cream.