Heat chicken stock and keep warm in a saucepan.

Heat oil in medium saucepan and sauté onion and garlic until translucent.

Add steel cut oats and stir until well coated.

Add wine and stir until almost all wine has evaporated.

Add 1 cup of chicken stock and stir until absorbed by oats.

Add remaining chicken stock 1 cup at a time, stirring until oats have absorbed all liquid.

Stir in butter, cream, and Parmesan cheese until melted.

Season with salt and pepper.

Fold Shiitake mushrooms into risotto.

In a saucepan combine the olive oil, garlic, and lemon peels.

Heat and maintain oil at 180°F.

Season prawns with salt and pepper and slowly add to oil.

Cook until slightly translucent and remove, around 4 minutes.

Compounded Müller Yogurt and Goat Cheese: Cream butter in a standing mixer.

Add yogurt and blend well.

Add goat cheese and blend well.

Add lemon juice, herbs, black pepper, and salt. Blend well.

Transfer to bowl for later use.

Crispy Shiitake Mushrooms: Place Shiitake mushrooms into hot oil and fry until crisp.

Remove from oil, season with salt, and drain on paper towel.

Garnishes For Assembly: Toasted Pine Nuts Chives, finely chopped Saba

Dressing Assembly: Smear 2 tbsp compounded Müller yogurt in center of plate.

Spoon 8 oz of risotto on top of yogurt.

Shingle 3 prawns alongside risotto.

Top with pine nuts, crispy Shiitake mushrooms, and chives.

Drizzle with Saba.