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1
Sprinkle baking soda and about 1 teaspoon of salt over the prawns, and toss to coat. Cover, and set aside to rest for at least 15 minutes.
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2
Melt 1 tablespoon butter with 1 tablespoon olive oil in a pan until simmering. Add prawns and cook about 1-2 minutes per side, until just pink. Set aside, and cover with aluminum foil to keep warm
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3
Keep seafood stock warm over a low heat
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4
Heat remaining olive oil in pan over medium-high heat, and add diced onions. Cook until soft (about 2-3 minutes)
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5
Add rice and stir until every grain is covered with fat. Add more olive oil if needed. Cook for about 2-3 minutes.
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6
Add white wine and scotch, and stir to dissolve.
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7
When wine and scotch is almost fully absorbed, add one ladle of stock. Cook rice at a medium simmer, stirring constantly, until most of the liquid is absorbed.
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8
Continue adding stock and stirring, allowing each ladle-ful of stock to be absorbed before adding the next.
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9
When rice is almost cooked through (about 12-15 minutes), add coffee, and stir to absorb.
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10
Stir in tomato, crab meat, parsley, lemon zest and remaining butter. Add nutmeg, and season with salt and pepper to taste. Stir to combine.
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11
Serve risotto, topped with prawns and a small teaspoon of maple caviar, if using.
