1. Line a wide tray with cling film
2. Lightły toast your rice until fragrant adding oil once the pot and rice have started to heat up. Lower the heat.
3. Add your shallots and garlic and sweat them off until translucent avoiding any further toast or browning
4. Add your Reduce until all alcohol has evaporated and liquid has gone syrupy. Stir occasionally
5. Add 1/2 of your simmering stock. Cook until liquid has evaporated and mixture is syrupy stirring occasionally
6. Repeat step 5 with remaining liquid.
7. Once the liquid has evaporated and risotto is about half way cooked, remove mixture into pre-prepared tray, cool and portion into 100gr bags.
To finish
1. Combine a portion of the stock and kanzuri paste in a small pot, bring to a boil and mix until kanzuri is completely dissolved
2. Add rice, delicately mix rice and stock together, off the heat, making sure not to damage the rice kernels
3. Return mix to the heat and bring it up to a simmer, add stock if mixture seems to dry. Test the rice for doneness. Add half the butter and parmesan, mix and let It rest.
4. In a separate pot, melt the remaining butter slowly. Add the prawn and cook till internal temperature is of 40C. Prawn should be brighter in color but still soft and tender
5. Remove prawn from pan, let it rest somewhere warm. Squeeze all juices from the prawn head into the butter left in the pot, add a small dash of water and with the help of a small whisk emulsify contents together to a thick nape.
6. Plate the dish adding risotto, prawn and emulsion. Serve straight away