Soften the rice with the finely chopped onion. Deglaze with a glass of prosecco and add the broth gradually.
While the rice is cooking, roast the striped prawns – seasoned with salt and pepper – in olive oil and put them aside.
Continue to stir the rice and season it. After circa 16-18 minutes add the grated lime peel.
In the end, when the risotto is almost ready to be served, add a knob of butter and a drop of cream.
Serve the risotto on a hot plate with 3 striped prawns and a bit of grated lime on top.