Serves 8

• 700g Riso canaroli Risotto rice
• 100g butter
• 3 finely chopped medium onion
• 4 glass of dry white wine
• 2.5 ltr hot vegetable or chicken stock
• 200g grated Parmesan
• 500g of cleaned shelled prawns
• Bunch of fresh herbs (mint, basil, marjoram)
• Chopped calamari
• Chopped prawns
• 16 whole prawns
• 1 Broccoli Romanesco

Saute finely chopped medium onion in 50g of butter, chopped calamari & prawns until softened. Add the Riso canaroli and coat until translucent. Add white wine and cook until evaporated. Add hot chicken or vegetable stock and simmer, stirring occasionally. After 20 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired bite in the centre. At this stage add the cheese.

Let it cool in a dish then press the risotto into a disk, 1/2 an inch thick in the pan. Place the risotto in a frying pan and let the risotto cook into a frying pan until the first side becomes crispy and golden brown. Turn over to cook the other side. Once golden brown you are ready to serve and garnished with the whole prawns and broccoli Romanesco.