Heat the stock to a simmer in a medium saucepan, then remove from the heat and cover so that the stock stays hot.
In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the chopped shallots. Sauté for 2 to 3 minutes or until slightly translucent.
Add the rice to the saucepan and stir it with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so.
Add a ladle of hot vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice absorbs almost all the stock, add another ladle of stock and repeat the process.
Continue adding the stock, one ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite.
Stir in finely chopped wild garlic, 2 TBSP butter, and some black pepper. Remove from the stove, cover and leave to rest for a minute.
Meanwhile, heat the oil over medium heat in a medium saucepan. Add crushed garlic and sauté quickly until golden. Add cooked prawns and cook for 30 seconds, stirring occasionally, to cover them with garlic and butter.
After the risotto has rested for a minute, stir in the Parmesan cheese and mix to combine.
Serve immediately with garlic roasted prawns and some extra Parmesan cheese.
Be careful seasoning the risotto with salt. If your stock is already salty, you probably won't need to add salt at all. Remember, you are adding Parmesan cheese at the end, so this will also season the risotto!