Few variations: used pancetta and finely diced red onion, fried that until pancetta released its fats and browned up a little and onions translucent. Added a little olive oil, cooked rice in that for a minute or so, then added chicken stock.
Added 4 bay leaves in the last third of the cooking time, removed them when dished up.
Thr prawns I sautéed in butter, olive oil, lemon, black pepper, garlic and chilli. Added half the butter and olive oil half way to not over cook and add more substance to the oily sauce they were in, spooned over the risotto was incredible.
Picture above was about 10-15 mins before serving.
