Sauté the onion in 70 g of butter in a heavy bottomed saucepan, add the rice and fry well until transparent. Pour the wine and simmer until it has evaporated. Add a ladleful of the hot stock. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes.

In the meantime, cook the king prawns in oil. Shell and chop 4 of them. Cut the other 4 in two equal parts and keep warm. Remove the risotto from the heat and stir in orsina herb, chopped king prawns, 100 g of butter, Parmesan and cream. Divide the rice in four dishes and place 1 king prawn on each.