The host introduces the concept of holiday entertainment and previews the prawns risotto with candied lemon and pomegranate Gin Tonic.

• The host sets the holiday mood, emphasizing fun, good food, and drinks.
• The prawns risotto paired with a pomegranate Gin Tonic is introduced as the festive dish for the video.
• The pomegranate is mentioned as a symbol of good luck and prosperity for the holiday season.

The host lists the ingredients and begins the preliminary preparation for the prawns risotto.

• Ingredients include prawns, butter, tomato paste, vegetables for the broth, lemon, sugar, pomegranate, gin, and a quality mixer.
• The host emphasizes the importance of a good broth for risotto, using prawn heads for flavor.
• The prawns are being thawed, and the host advises on buying good quality fish in advance of the holidays.

The host demonstrates the preparation of the cooking base and broth for the risotto.

• The eyes of the prawns are removed to avoid bitterness in the broth.
• A carrot and celery sticks are added for flavor in the cooking base.
• The host advises viewers to prepare the broth ahead of the holiday rush to ensure quality.

The process of making candied lemon peel and a prawns cream is shown.

• Lemon peel is prepared for candying, and the host emphasizes the use of quality, untreated lemons.
• The host suggests being selective with ingredients and adapting to what the market offers.
• A prawns cream is made using the prawn shells, heads, and minimal vegetables, emphasizing maximum flavor extraction.

The video continues with boiling the lemon peels and preparing the prawns cream.

• The lemon peels are boiled three times, starting from cold, to remove bitterness and soften them.
• The prawns cream is made by simmering the shells and heads with a bit of broth to extract all the flavors.

The host finishes preparing the broth and the candied lemon peel.

• The broth is filtered to remove solids, leaving a clear liquid for the risotto.
• Sugar water is made for the final candying of the lemon peel, which is then left to soak in the syrup.

The host starts cooking the risotto and emphasizes the importance of proper rice toasting.

• Onion and a small piece of butter are used to start the risotto base.
• Rice is toasted to seal in the starch and ensure it releases slowly during cooking.
• The host encourages viewers to subscribe for more tips.

The preparation of a homemade pomegranate Gin Tonic is demonstrated.

• The host opts to make fresh pomegranate juice instead of using pre-made products.
• The pomegranate is juiced and the seeds are crushed to extract all the juice.
• High-quality tonic water with rosemary and lemon thyme is chosen to complement the Gin Tonic.

The risotto is finished with a prawns cream and served with a garnish.

• The final broth is added to the risotto along with the prawns cream.
• The risotto is finished with frozen butter and creamed with black pepper.
• The dish is garnished with prawns slices and candied lemon peel before being served.

The host concludes by reminding viewers to prepare ahead for the holidays and taste-tests the dish.

• The host stresses the importance of being organized for holiday cooking to avoid last-minute stress.
• The completed risotto and Gin Tonic are presented as impressive holiday dishes.
• The host taste-tests the dish, praising its flavor and encouraging viewers to try making it.