Extra Large Garlic Prawns on a bed of Risotto

PRAWNS:
1. Devein 1 kilo prawns by cutting the shell with kitchen sheers and slice open with a knife.
2. Also trim of some of the appendages.
3. In a bowl add 1 cup garlic (minced).
4. Melt 3 sticks of butter in a pan and add to the bowl.
5. Season prawns with salt and freshly ground black pepper (don't use salt if using salted butter).
6. In a baking dish (preferably clear Pyrex) arrange the prawns and insert the butter and garlic mix in the cavity and drizzle the remainder over the prawns.
7. Bake in oven at 450’F until prawns have turned pink. (Remember that they continue to cook even after you have taken them out. Just cover with aluminum foil if risotto is not yet cooked) CAUTION: Over cooking prawns will make it rubbery and dry.

RISOTTO:
1. Bring to a boil 8 cups chicken stock then bring to a simmer.
2. Sauté in a pot 2 tsp olive oil 1 large white onion (minced).
3. Add 2 cups of Arborio rice.
4. Ladle in at least 2 cups of warm chicken stock initially.
5. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Once the Risotto is almost cooked add a tablespoon of butter to silken the dish

To serve, arrange the prawns on top of the risotto. Another way would be to place some risotto on a plate and make the prawns stand on their sides and sprinkle some minced parsley and serve with some lemon wedges.