Roast the tomatoes with olive oil and pinch of salt for 15 minutes @ 180c
Add tomatoes to stock and blend until smooth
Mix butter, cayenne, lime & miso together – set aside until ready to use
Once risotto is nearly finished fry prawns for 2 minutes per side in a little olive oil, add the miso butter and toss for 1 minute
Toast the nori over gas flame for a minute until lightly toasted – when doing so you need to use tongs and wave the nori gently so that it doesn’t catch on fire
Roll the nori and slice finely
Place stock in a saucepan and simmer on a low heat ready to use
Sweat the shallot and garlic in olive oil and 25g butter for 2-3 minutes
Add rice and cook for a further minute
Add wine to deglaze the pan and cook until almost all has evaporated
Add stock to risotto one ladle at a time, stirring regularly. Doing so until you have only 1 ladle left – fry prawns
Add the last ladle of stock and a moment later add the 75g butter and parmesan cheese
Remove risotto from the heat and divide evenly onto 4 plates
Add 3 prawns per plate and any remaining butter in the pan
Top with toasted nori
the nori will toast quickly so keep an eye on it and don’t hold it too close to the flame. If it catches fire just blow it out quickly – it should be fine unless you have burnt a giant hole in the middle!
if you are not a tomato fan then you can use plain vegetable stock for the dish and maybe add some diced asparagus or peas as you put the last ladle of stock in
always start with the stock hot. If you add cold stock to your rice not only will it take AGES to cook but your rice will turn to mush
i always make a little extra stock just in case. You need to taste the rice for doneness as it may take a little more or less liquid to cook the risotto. The cooked risotto will taste slightly al dente but you may want a softer risotto so before adding the last ladle grab a spoon and taste!
risotto can be made in advance too. If you cook the risotto about ½ of the way and then remove it from the heat and spread it out onto a sheet tray to cool you can then finish it within 5-10 minutes when guests arrive.