When preparing risotto the rice needs to absorb the fluid. Therefore you can't use all types of rice, so it's important that you choose the right rise for this dish: you can't go wrong when you choose an Arborio rice grain (generally readily available), Carnaroli or Vialone Nano (available at Italian delis). The rice is not washed (and shouldn't be) because the starch in this rice provides the creamy sauce.
If you want a creamy risotto, you ensure that when you add the risotto to the shallot, you stir everything well so that each grain is coated with butter. This gives an extra creamy touch.
You do not want to overcook the risotto, so add the wine and broth one cup at a time, while stirring regularly. This way you are in charge of the cooking process.
Make sure you cook the risotto until it just got a bite, then you let it rest for a moment, the cooking process will make the risotto done. After the rest, you add the cheese, butter, and another seasoning.
And let me not forget the most important thing: time! When making risotto it's important that you keep your eyes on the process. If you follow the recipe and watch your risotto, it can't go wrong.
In a sauté pan melt three tablespoons of butter.
Fruit the shallot until it's translucent (about 3 minutes).
Put the rice into the pan and mix carefully so that each grain with a glossy layer of butter is covered. This step is very important, so take your time.
Pour in the wine and stir well.
If the wine has been absorbed into the risotto, you pour a cup of broth with the risotto.
Stir well and when the liquid is absorbed, pour the next cup into the pan.
After about 12 minutes, fry the prawns lightly in a hot frying pan containing 1 tablespoon of olive oil until they turn pink.
After approximately 15 minutes taste the rice. It should taste that it's almost done, but it still has a slight bite. Repeat until you've got the right consistency and turn off the heat.
Let it stand for 2 minutes.
Stir in the remaining butter, Parmesan, and lemon rind into the risotto.