Yield: 4 Servings
6 cups chicken or shellfish broth
2 pounds cooked prawns, tail meat removed and shells reserved
¼ cup butter
¼ white or yellow onion, finely diced
1 clove garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
¼ cup freshly grated Parmesan
½ cup frozen peas
2 tablespoons beluga or sturgeon caviar
4 sprigs of curly leaf parsley
salt and pepper to taste
In a medium saucepan over high heat, bring the broth to a boil then reduce to a low simmer. Select a 4 pairs of claws from the prawns to use for garnish and place them in the broth to simmer.
Place a large skillet over medium heat. Add the butter, followed by the onion, salt, and pepper and cook until tender. Add the garlic and cook just until you can smell its aroma. Stir in the rice and cook until the rice becomes translucent on the edges, about 2 more minutes.
Add the wine and cook, stirring constantly, until all of the liquid has absorbed. Ladle ½ cup of broth into the rice and cook, stirring, until it has absorbed. Repeat until the rice is tender, creamy, and moist about 25 minutes. Stir in the peas, prawn tails, and Parmesan then cook just until heated through, about 3 minutes. Divide the risotto among 4 plates and top each with ½ tablespoon of the caviar. Garnish with a sprig of parsley and the prawn claws then serve.