A creamy and flavorful risotto with succulent prawns, made extra special with a hint of truffle oil. Ideal for a special dinner.

INGREDIENTS:

1 cup Arborio rice
200g prawns, peeled and deveined
2 tablespoons White Truffle Olive Oil
1 small onion, finely chopped
2 cups chicken broth
1/2 cup white wine
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste

METHOD:

1. Cook the Prawns: Heat 1 tablespoon of truffle oil in a pan over medium heat. Add the prawns and cook for 2-3 minutes on each side until pink and cooked through. Set aside.

2. Prepare the Risotto: In a large pan, heat the remaining truffle oil and sauté the chopped onion until soft. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.

3. Add Liquids: Pour in the white wine and cook until absorbed. Gradually add the chicken broth, one ladle at a time, stirring constantly, allowing the liquid to be absorbed before adding more.

4. Finish the Risotto: Once the rice is creamy and cooked through, stir in the cooked prawns and grated Parmesan cheese. Season with salt and pepper.

5. Serve: Serve immediately, garnished with extra Parmesan and fresh herbs. Enjoy!