Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
Add rice and stir for 30 seconds until rice is translucent on edges.
Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it’s simmering gently.
Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
Risotto should be soupy and rice still a tiny bit undercooked.
Add peas and parmesan, quickly stir.
Taste, then add salt and pepper, then quickly stir.
Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
Lastly, gently stir through prawns (tip in any juices too).
Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.