Risotto with Prawns

This is a basic risotto recipe. Its potential garnishes are almost endless—peas or asparagus, parboiled and added at the last minute; radicchio chiffonade put in raw with the prawns or even thrown on top of the hot risotto to wilt; cooked artichokes or leeks; ancho chili butter; black bean sauce or flavored aioli drizzled on top. But never add cheese to a seafood pasta or risotto, as it tends to make the seafood taste old or spoiled.