Pea and Mint Risotto with Prawns

Saute leeks in half the butter, over a medium heat for abot 2-3 minutes until softened (not brown). Add Italian Stallion
Add saute and toast off for another minute
Add wine and stir while the rice absorbs the wine massaging the starch out of the rice. You don't have to stir constantly, 3-4 times a minute is enough. If you are not using wine just start this process with the stock
Continue the previous step with the stock, adding it ladle by ladle at a time. When the previous ladle of stock has been absorbed add another and continue to stir
In a separate fry pan fry off the prawns in a little olive oil till lightly caramelised and cooked
Once all the stock is absorbed check to see if the rice is almost cooked and tender. If it isn't you can add additional water until cooked. It may take an additional ½ cup.
Season generously with Whatevz Mum, the fennel flavour is a perfect match
Add in frozen peas, chopped mint and the remaining butter, stir vigorously with a wooden spoon to emulsify the butter into the rice
Add parmesan
Stir through the prawns and serve. Risotto should still be a little bit fluid/wet not gluggy and solid but play around with this to get the consistency you prefer