Chili/garlic prawns with lemon risotto.

S4
30 big prawns
1,5 liters of chicken or veggie stock
350g arborio rice
2 chilies, chopped fine (with seeds)
3 cloves of garlic, chrushed
2 pickled onions, sliced
olive oil to fry
50g butter
zest and juice of one lemon
parsley, chopped
s&p

Bring stock to boil and turn down heat to let it simmer.
Fry the onion in a tablespoon of olive oil and 30g butter. Add rice.
Add one cup of stock to the rice at a time all the while stirring. Make sure the stock is absorbed by the rice before adding the next cup of stock.
Taste the rice to make know when its good to go. When done, throw in the rest of the butter and carefully add some lemon juice and zest. Take it slowly so you don't get to much. Add s&p to taste. Put on a lid and let it rest.
Fry the prawns in a tablespoon of olive oil on high heat. Season with s&p. Add chili and garlic and cook for a minute.
Serve with chopped parsley on top.

drink: RAKA, Biography Shiraz