The five Tiger prawns, de-shelled but with their heads left on for extra oomph, were fresh and springy. Saturated in the goodness of the prawn stock, the Aborio rice grains were cooked to an enjoyable chewiness with the Italian hard cheese, Grana Padano.
Usually, I find risottos to be a bit one-dimensional and seldom finish my serving. However, I didn't have that problem with this. With so many facets of flavour, plus the addition of baby spinach and fresh parsley, my tastebuds never got bored.
And just so you know, Chef Shaun cooks each plate of risotto individually upon order. So yes, you might need to wait a little but when the plate arrives, smelling so heavenly, you know it's worth it.