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Prawn Risotto 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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