Start off by peeling the prawns. It is vital to keep the Shells to prepare the stock. Sweat the prawns Shells in some little olive oil. Add the white and reduce. Add the Chicken Stock along with the lemongrass, kaffir leaves, Chili and Simmer for 15 to 20 minutes. When the Stock is ready, Start cooking the risotto. Sweat the shallots, garlic and ginger. Add the Rice and cook for a further minute, using a wooden Spatula make sure you constantly Stir adding the Warm Stock bit by bit. You have to literally look after a risotto. It should take 15 minutes. You never really now when a risotto is ready unless you try it from time to time. When it s al dente, the risotto is done. At the very last minute add the sea urchins the prawn, butter and Fresh coriander. Serve the risotto with fresh limes. Chef’s tip- You can even add salted peanuts on top.