• Arborio Rice: 1 ½ cups (This is crucial for authentic risotto. Arborio rice is a short-grain Italian rice with a high starch content, which releases during cooking to create the signature creamy texture. Do not substitute with long-grain rice or other types.)
• Raw Prawns (Shrimp), Peeled and Deveined: 1 pound (Fresh or frozen prawns work equally well. If using frozen, ensure they are fully thawed before starting. Medium to large prawns are ideal, allowing for a good prawn-to-risotto ratio in each serving. King prawns or tiger prawns will also work beautifully for a more luxurious touch.)
• Garlic: 6 cloves, minced (Fresh garlic is essential for that pungent, aromatic garlic butter flavor. Don’t be tempted to use garlic powder; the fresh cloves make a world of difference.)
• Butter: ½ cup (Unsalted butter is recommended so you can control the saltiness of the dish. High-quality butter will enhance the richness and flavor of the risotto. You can use salted butter, but reduce the amount of salt added later.)
• Olive Oil: 2 tablespoons (Extra virgin olive oil is preferred for its flavor and health benefits. It helps to sauté the garlic and coat the rice before baking, contributing to a smoother texture.)
• Dry White Wine: ½ cup (A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino works best. The acidity of the wine adds depth of flavor and balances the richness of the butter and prawns. If you prefer not to use wine, you can substitute with an equal amount of extra broth.)
• Chicken or Fish Broth: 6 cups, hot (Using hot broth is crucial for oven-baked risotto. It helps maintain the cooking temperature and ensures the rice cooks evenly and absorbs the liquid properly. Chicken broth provides a classic savory base, while fish broth complements the prawns beautifully. Vegetable broth can also be used for a lighter flavor.)
• Fresh Parsley: ¼ cup, chopped (Fresh parsley adds a bright, herbaceous note and a pop of color. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor, but curly parsley can also be used.)
• Fresh Lemon Juice: 2 tablespoons (Fresh lemon juice brightens the dish and cuts through the richness of the butter and cheese. It adds a vital zing that elevates the overall flavor profile.)
• Grated Parmesan Cheese: ½ cup, plus extra for serving (Freshly grated Parmesan cheese is a must for authentic risotto. Pre-grated Parmesan often lacks flavor and doesn’t melt as smoothly. Parmigiano-Reggiano is the gold standard, but Grana Padano is a more affordable and still delicious option.)
• Salt: To taste (Sea salt or kosher salt is recommended for better flavor.)
• Black Pepper: Freshly ground, to taste (Freshly ground black pepper adds a pungent warmth that complements the garlic and prawns.)
• Optional: Red Pepper Flakes: Pinch (For a subtle hint of spice, a pinch of red pepper flakes can be added to the garlic butter. Adjust to your preference.)

Ingredient Notes for Success:

• Rice Choice: Again, Arborio is key. Other short-grain risotto rices like Carnaroli or Vialone Nano can also be used for slightly different textures, but Arborio is readily available and produces excellent results.
• Prawn Quality: Choose good quality prawns. Whether fresh or frozen, look for prawns that are firm and have a fresh, sea-like smell. Avoid prawns that smell fishy or have a mushy texture.
• Broth is King: The broth is the soul of your risotto. Using homemade broth will always yield the best flavor, but good quality store-bought broth is perfectly acceptable. Opt for low-sodium broth to control the salt level.
• Fresh Herbs are Best: Fresh parsley and lemon juice are crucial for brightening the flavors. Dried parsley and bottled lemon juice are not recommended as they lack the vibrancy of fresh ingredients.
• Cheese Matters: Real Parmesan cheese adds a nutty, savory depth that is essential to risotto. Avoid imitation Parmesan or pre-grated “Parmesan-style” cheeses.