Spot Prawn Risotto | Williams Sonoma

Ingredients

• 1 cup grapeseed oil
• 1 vanilla bean, split, seeds scraped out and reserved
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• 1 cup shellfish or chicken stock
• 1 lb. (4 sticks) unsalted butter, cut into 1/2-inch cubes, plus 3 Tbs. butter
• 1/2 yellow onion, finely diced
• 1/2 lb. farro
• 1/2 cup dry white wine
• 9 cups vegetable broth, warmed
• 1/2 cup mascarpone cheese
• 1/2 lb. roasted delicata squash puree
• Salt and freshly ground white pepper, to taste
• 24 spot prawns or jumbo shrimp, peeled and head-on
• 4 cups baby arugula
• 2 Tbs. chopped fresh chives