Prawn Risotto
   250g Basmati rice
   1.5 litres white chicken stock
   125g unsalted butter
   15g soy sauce
   40g acidulated butter (see below)
   2 tablespoons mascarpone
   Lemon juice
   Chopped nori roll
   Small bunch chives
   Prawns (to your liking)

Brown butter, add rice and toast for 3 minutes.
   Gradually add the chicken stock, stirring for 15 minutes. Season to taste.
   To finish risotto, add chives, soy sauce, acidulated butter, mascarpone, squeeze of lemon juice and a bunch of chives and a chopped nori roll.
   Grill prawns on each side and add on top of the risotto with grated lemon zest.

Acidulated butter:
   100g butter
   50g Basmati rice
Combine ingredients till nutty brown flavour, pass through a fine sieve.
   90g white wine
   90g white wine vinegar
   ½ finely chopped brown onion
   100g butter

Combine onion, white wine and vinegar and reduce till almost dry. Whisk in the butter till emulsified and pass through a sieve.
   Then, whisk and combine both butters and leave to set in the fridge for 8 hours.

Tips:
   * Buy good quality basmati rice from an Indian grocer.
   * A wide surface pan and continual stirring will ensure all the rice is cooked evenly.
   * Add the chives and lemon juice off the heat just before serving to ensure freshness.

Recipe from: Tomislav Martinovic.
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