1 cup Arborio rice
5 cups Chicken stock—low sodium or homemade—heated just under boiling
2 cloves garlic, minced
1 medium onion finely chopped
1 cup grated Parmegiano Regiano cheese
½ cup butter
½ lb prawns (32-50 per pound)
¼ lb snap peas strung and sliced in two sections
½ cup Pedroncelli Chardonnay
1 T minced shallots
1 t lemon zest and juice from the lemon
Bring chicken stock to a simmer in a separate saucepan. In a heavy wide-bottom pan on medium heat add 2/3 stick butter and 1 tablespoon olive oil. Once melted, add onion, sauté` until soft, add rice and garlic, sauté until rice is slightly golden. Add ½ cup of stock stirring constantly until absorbed (the heat should be adjusted to medium low once stock has been added). Continue adding stock as above until rice is tender and creamy (approximately 25 minutes—you may or may not use all of the stock but most of it will be absorbed).
In a separate pan, melt the rest of the butter and 1 tablespoon olive oil over medium heat, add shallots and sauté until lightly browned, add Chardonnay and lemon juice, reduce to ½ volume. Add prawns, peas and lemon zest. Saute` until just done (be careful not to overcook the prawns).
Once risotto is done, remove from heat and add prawn mixture and parmegiano cheese. Serve immediately. Pair with Pedroncelli Chardonnay or Sauvignon Blanc.