1. Sweat the Shallots in Olive oil until translucent and soft, A low heat is required. About 15 Minutes
2. Increase the heat to full and add the rice, Cook for a further 5 Minutes to get heat into the rice. Do not stir it too much as you don't want to bruise the rice.
3. Add the wine. There should be a sizzling noise.
4. When the wine is absorbed start to add the boiling stock ladle by ladle. Do not add a ladle until until the previous ladle is absorbed
5. Keep cooking until the rice in this manner until the rice is cooked , But, not fully cooked. It should have a little bite to it.
6. Have a pan hot at this stage - when the pan slightly smokes add some oil, then the prawns. They need to cook fast . Add the Mushrooms.
7. After 2 minutes cooking add the butter , Squeeze the lemon into the pan and add the Chopped Parsley. Set the pan aside
8. The risotto should be wet and glistening, not dry. Stir in some butter and Parmesan to finish
9. To plate, pile the rice in the middle of the bowl. This recipe makes 2 portions so divide in 2.
10. Add the Prawns and Mushrooms on top and a wedge of Lemon.
