Creamy risotto and plump juicy prawns are a match made in heaven.

Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.

Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.

Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 min until translucent.

Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.

Add rice and stir for 30 sec until rice is translucent on edges.

Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it’s simmering gently.

Simmer for 5 minutes. Stir, then simmer for a further 2 min until broth is mostly absorbed and rice is visible on the surface (see video and photos).

Add remaining broth and milk. Stir, simmer for 3 min. Stir, simmer for 2 min.

Risotto should be soupy and rice still a tiny bit undercooked.

Add peas and parmesan, quickly stir.

Taste, then add salt and pepper, then quickly stir.

Add butter, then stir vigorously for 10 sec (this is the step that makes it very creamy).

Lastly, gently stir through prawns (tip in any juices too).

Remove risotto from heat, it should be porridge-like. To loosen, add hot tap water 2 tbsp at time and stir through.

Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.

TIPS:
1. I use thawed frozen prawns for this recipe. Thaw completely, drain excess water, roughly pat dry. To use fresh prawns, you’ll need about 750 – 800g / 1.5 – 1.6lb whole prawns to yield 500g/1lb peeled prawns.
2. Risotto needs to be made with risotto rice because it’s extra starchy and this is what makes risotto beautifully creamy without the use of cream.
3. Risotto consistency: Take it off the stove while it’s still soupier than you want on the plate because rice continues to absorb liquid. It should be creamy such that it doesn’t hold it’s form when served, it should slump and sort of “ooze”. The extent of the ooze factor comes down to personal taste – most high end and traditional Italian restaurants serve risotto that looks almost like soup (spreads out on plate). I like mine kind of like porridge.

More tips:
Strictly speaking, parmesan is not used for seafood pastas in Italy except as a seasoning in the dish. But how can anyone dispute how well parmesan goes with creamy risotto and juicy plump prawns?!
Leftovers: If you follow the cook times accurately in this recipe then leftovers will reheat pretty well because I don't let the rice get too soft, it is al dente. So refrigerate leftovers, then reheat in the microwave and stir through a touch of water to loosen it up and it will still be super tasty the next day. The rice will be a bit softer than ideal but still very good.
If you want to be more technical, as soon as you take the risotto off the stove, spread the risotto you want to save on a tray to let it cool rapidly, then scrape in a container and refrigerate. This will make the risotto slightly "better" when reheated. I only did this to give it a go - and it works. But I don't do this in real life.