• Place the WOLL Diamond Lite 24cm Stock Pot onto the stove and heat.

 

• Add in a little olive oil and then add in prawn heads and shells and roast until golden and changed colour.

 

• Add in the onions, garlic and continue to roast over a medium high heat for a further 5 minutes to give colour.

 

• Deglaze the pan with the wine and reduce until almost all the liquid has evaporated.

 

• Add in the tomato paste and continue to roast until it is cooked out.

 

• Fill the pot with water to just cover the shells by a couple of centimetres.

 

• Bring to the boil and then reduce the heat.

 

• Add the thyme, peppercorns, fennel seeds, parsley, tarragon, and star anise.

 

• Cook for 1 hour stirring occasionally on a low simmer.

 

• Pass the stock through a fine sieve and then place back in a clean pan and reduce the liquid by one third.

 

• You should achieve about 1L of stock.

 

• Allow to cool and keep in the refrigerator until required.

 
Herb Mascarpone Method:

• Place the mascarpone cheese into the bowl then using a spatula mix the mascarpone until smooth.

 

• Next, add in the freshly chopped tarragon and chives, then cayenne, and salt, then using the spatula fold through until well incorporated.

 

• Set aside until ready to serve.

 

Prawn and Buckwheat Risotto Method:

• In a large WOLL Diamond Lite 28cm Casserole bring 3 litres of salted water to the boil.

 

• Add in the buckwheat and boil for 8 minutes until the buckwheat is just tender.

 

• Strain the buckwheat through a sieve and place under running water to refresh and rinse off excess starch.

 

• Drain the buckwheat well and refrigerate until required.

 

• Cut the prawns into small chunks and set aside.

 

• Heat a little olive oil in a WOLL Diamond Lite 28cm Casserole over medium heat.

 

• Add in the eschalot, garlic and thyme and cook gently until tender.

 

• Next add in the cooked buckwheat and stir to combine and coated in the olive oil and eschalots.

 

• Add in about 3/4 of the prawn stock and bring to a gentle simmer.

 

• Simmer the buckwheat until it swells and becomes tender, add in the prawns, and stir though.

 

• Cook for about 1 minute then remove from the heat, adding more stock as required to keep the risotto moist enough.

 

• Remove from the heat and stir in the herb mascarpone, tarragon, and chives.

 

• Place back on the heat and stir to combine.

 

• Season the risotto with salt and pepper.

 

• To serve, spoon the risotto into the centre of a shallow bowl or plate.

 

• Make sure to keep it tight in the centre and then using a hot spoon make a quenelle of the herb mascarpone and place it on top of the risotto. Serve immediately.