2: Melt 30 g butter in a frying pan, add the prawns and fry until lightly browned.
3: When fried, add 1 tablespoon curry powder and mix well. Leave to cook for a further minute and remove from the heat. Set aside.
4: Prepare 50 g onion and chop finely. Pour 4 tablespoons olive oil into a large saucepan on medium heat. When hot, add the onion, salt and pepper and cook for 1 or 2 minutes without colouring.
5: Tip in 2 glasses rice, stir for 2 or 3 minutes until the rice has "pearled", or become translucent.
6: Pour in 1 glass dry white wine and stir until the liquid has been completely absorbed.
7: Turn down the heat and add 4 glasses vegetable stock gradually, stirring all the time.
8: The rice should be cooked but still quite moist.
11: ...then the grated 50 g Parmesan (Parmigiano Reggiano) and your risotto is ready.
Remarks
For a stronger curry flavour, you can add an extra tablespoon of curry powder between stage 5 and 6. If you don't have any vegetable stock, a chicken stock cube will work fine.