Method

• 1.
  For the risotto, place the stock and saffron in a saucepan over high heat. Bring to the boil, then reduce the heat to low and keep warm.
• 2.
  Heat the oil in a heavy-based saucepan over medium heat. Add the onion, garlic and pancetta, and cook, stirring, for 4-5 minutes until softened.
• 3.
  Add the rice and cook, stirring, for a further 2-3 minutes until coated and toasted. Increase the heat to high, then add the wine and cook, scraping the bottom of the pan with a spoon, for 3 minutes or until absorbed.
• 4.
  Add stock, one ladle at a time, stirring between each addition and making sure the stock is absorbed before adding the next ladleful, for 15-20 minutes until all the stock is used and rice is al dente.
• 5.
  Add butter and parmesan and stir through the risotto. To make the prawns, heat a chargrill pan or barbecue to high heat. Combine the butter, thyme and garlic in a bowl.

• 6.
  Season. Thread a few prawns onto two skewers each (this will hold them in place). Brush with the garlic herb butter.
• 7.
  Grill prawns, turning halfway, for 4-5 minutes until golden and cooked through. Remove from heat.
• 8.
  Divide risotto among serving bowls and top with micro sorrel. Serve with grilled prawn skewers.