1. Place stock in a small pot and set over low heat. Heat 1 Tbsp olive oil in a second, medium-sized (8-inch or so wide) pot set over medium, medium-high heat. Add onion and cook 3 minutes. Add rice and garlic and cook, stirring, 3 minutes more, or until rice has a slightly nutty, toasted aroma.

2. Pour wine into the pot and cook until it’s almost fully absorbed by the rice. Add 1/2 cup of the stock, bring it to a slow simmer, lowering the heat as needed to maintain that slow simmer (very small bubbles should just break on the surface). Simmer and occasionally stir until that stock is almost fully absorbed by the rice. Add remaining stock, 1/2 cup at a time, cooking and stirring until the liquid is almost absorbed by the rice before making the next addition. (You may not need quite all the stock to cook the rice. Total cooking time will be about 30 minutes).

3. Taste the rice, and when tender, stir in Parmesan cheese, peas and chopped parsley; season with salt and pepper. Cover and keep risotto warm on low heat while you cook the prawns. To do that, set a large skillet over medium-high heat and add the butter, 2 tsp olive oil, cayenne, paprika and oregano. When butter is melted, add prawns and cook about 90 seconds per side, or until just cooked through. Now drizzle prawns with lemon juice.

4. Divide risotto between two warm, shallow serving bowls. Divide and arrange prawns on top of the risotto and drizzle them with the pan juices. Garnish with lemon slices and parsley sprigs, and serve.

Note: Risotto rice, also called Italian-style rice and by a specific variety of it, such as arborio, is sold in our bagged rice aisle.