Start by making a light batter by mixing the flour and a little milk, set aside in the fridge.

Add a little oil in a pan. Add the soffritto and sauté for about 2-3 minutes. Add half of the rum and let it evaporate. Now add 1.5 litres of water and a few mint leaves. Bring to the boil and simmer for about 20-25 minutes to make your stock. Strain and keep the liquid aside.

Heat a good amount of olive oil in a pan or wok. Add the shallot and cook until soft. Now add the rice and toast the rice for about 1-2 minutes. Now add the rest of the rum and let it evaporate.

Add enough stock to just cover the rice. Stir occasionally, adding more stock as needed until the rice starts to cook and absorb the water. Add a pinch of salt, juice and zest of lime and prawns towards the end.

Meanwhile, heat frying oil in a pan and coat a few mint leaves in the batter. Deep fry for about two minutes until crispy, set aside.

Now you have your garnish of crispy mint leaves and your risotto should be nearly ready. Add the remaining fresh mint leaves to the risotto and 'mantecare' (this is the part to make it creamy) by adding olive oil and stirring constantly but gently. After a minute or two your risotto is ready. Garnish with the crispy mint and serve.