Ingredients 
1kg large prawns, head and shell on 
2 litres of water 
1 chicken stock pot 
240ml Prosecco (optional)  
1 tbsp olive oil 
1 onion, chopped finely 
300g risotto rice 
45g butter 
100g Parmesan, grated 
Salt 
Pepper 

Method 
Take the heads and shells off of the prawns. Put the prawns into a bowl and put back into the fridge and put the shells and heads into a pot with the water and the chicken stock pot. Over a medium heat bring to the boil then reduce to low and cook for 30 minutes. This is your stock.  Don't be tempted to cook your prawns for longer as the flavour will be too intense and the risotto will not be enjoyable. 

Strain your stock through a fine mesh sieve and muslin cloth into a clean pan. Once the liquid has passed through take a spoon and push and crush the shells and head extracting as much liquid as possible. Once you’ve done that, take your muslin cloth and twist the top tightening and turning until no more liquid comes out. Be patient because this is where all the flavour is. Put the pot on to a medium heat and season. When the stock is hot reduce the heat and start your risotto.  

Heat the oil in a large pan (I use my Le Creuset pot but a large frying pan would also work). Cook the onion on a medium heat and cook until cooked and translucent, 3-5 minutes.  

Put the rice in and thoroughly mix to ensure all the grains are coated with the oil.  Turn up the heat to high medium and add the prosecco if using. Stir through carefully and just gently shake the pot a few times as and when it looks like it needs stirring. This is because the grains break easily.  

You now need to start to add the stock a ladle at a time when the liquid has been soaked up and goes. You don’t want the rice to be too dry as you don’t want it to stick to the bottom of your pan but equally you don’t want to add it too soon either, run your spoon through the middle of your pot and the line should be distinct, the mixture should be just bubbling continuously.  Keep going - this process will take anywhere between 20-30 minutes depending on the rice and the heat so this should guide you as to how patient to be when adding the stock. Also, you might not need to add all of it or you might need a little more. It’s not an exact science but should be a good guide. 

When just over half of the stock has been used put the prawns into the rice and continue adding the stock as before. You know it is done when you have only a little stock left and the rice is just cooked through, it should not be chalky at all.  If you run out of stock you can add a little boiling water, you should not need it but if you do just add a little at a time, the water will obviously reduce the seafood flavour so you don’t want to add more than you need to. 

Take the risotto off of the heat and stir through the butter, 80g of Parmesan and half a ladle of stock. Check the seasoning, it should be perfect but if it is not, add a little salt.  Serve topped with a little Parmesan and a crack of black pepper. 

Enjoy hot, risotto waits for no man ;-)