Seafood Rissotto with Poached Egg

Ingredients

Parmesan chicken stock

• 1kg chicken wings
• 2 carrots, roughly chopped
• 1 brown onion, chopped
• 3 celery sticks, chopped
• 2 bay leaves
• 3-4 sprigs thyme
• 6-8 peppercorns
• Parmesan rinds
• Sea salt, to taste

Onion puree

• 20g butter
• 20ml olive oil
• 1 white onion, sliced
• 1 star anise

Risotto

• 40g butter
• 20ml olive oil
• 100g carnaroli rice
• 500-600ml chicken stock
• 2 tablespoons onion puree

Prawns

• 500 gms Prawns
• Butter 1 tbsp
• Salt
• 1 tbsp olive oil
• Pepper

Poached Eggs

• 4 eggs
• Vinegar

Method

• For stock, place chicken wings, carrots, onion, celery, bay leaves, thyme and peppercorns in a stock pot and fill with enough cold water to cover. Bring to the boil, reduce heat and simmer for 30-40 minutes. Remove from heat and allow to steep. Pour stock through a fine chinois removing any solids and skim off any fat.
• Pour 2 litres of stock into a clean saucepan and add parmesan rinds and culatello off cuts. Bring to the boil, reduce heat and simmer for 10-15 minutes. Taste and season with salt.
• For onion puree, melt butter with oil in a large frying pan, add onions and star anise and cook, covered over a medium heat for 5-10 minutes until soft. Remove lid and cook for 20-30 minutes until golden and deeply caramelised. Remove star anise, puree onions until smooth, sieve.
• For risotto, melt 20g butter and olive oil in a frying pan over a high heat, add rice and cook for 10-12 minutes, shaking pan occasionally. Begin adding hot stock a ladleful at a time, shaking between each addition. Continue to add stock until rice is tender. Remove from heat and rest for 5 minutes. Return to heat and stir through remaining 20g butter and onion puree. Taste and season with salt.
• For Prawns Saute Prawns in a mix of olive oil and butter for 4 minutes and season it with salt and pepper.
• For poached eggs, bring water to boil and add white wine vinegar. Remove from heat. Crack an egg in a bowl and turn it in water and start swirling around. Put back on heat for 3 minutes. Your egg is poached. 
• To serve, Spoon risotto onto the serving plate and spread out by knocking on the base of the plate. Place an egg on top of risotto. Place prawns around.