Warm the stock in a saucepan over low heat and keep it at a gentle simmer while you cook the risotto.

Scoop 3 tbsp of the warm stock into a small bowl and add the saffron threads. Let it steep 10 minutes until deep orange-red.

Heat 1 tbsp olive oil and half the butter (20 g) in a wide saucepan over medium heat. Add shallot and cook 3 minutes until soft.

Add garlic and rice, stir for 1-2 minutes until the grains turn glossy and smell toasted.

Pour in the wine, stirring until mostly absorbed, about 1 minute.

Add the saffron liquid and a ladle of warm stock, stirring until absorbed. Keep adding stock one ladle at a time, stirring often, for 18-20 minutes.

Taste the rice at the 18 minute mark, it should be creamy with a slight bite at the center. Remove from heat, stir in remaining butter and parmesan, and season with salt and pepper.

Pat prawns dry with a paper towel and season with salt and pepper.

Heat olive oil and butter in a skillet over medium-high heat until it shimmers.

Add prawns in a single layer without crowding the pan. Cook 1.5-2 minutes per side until opaque and curled into a C shape, internal temperature reaching 145 F / 63 C.

Add garlic in the last 30 seconds, then squeeze lemon juice over the pan and remove from heat.

Spoon risotto onto warm plates, top with seared prawns, scatter parsley over the top, and serve right away.