Peel the prawns, keeping the heads
and shells. Heat 1 tbsp olive oil in a large
saucepan and fry the prawn shells and heads
with the sliced chilli until they have toasted
and changed colour. Pour in the stock and
bring to the boil, then turn down to a
Bring the stock to the boil and keep on a
low simmer. In a separate pan, melt half the
butter over a medium heat. Stir in the onions
and sweat gently for 8-10 mins until soft but
not coloured, stirring occasionally. Stir the
rice into the onions until completely coated
in the butter, then stir continuously until the
rice is shiny and the edges of the grain start
to look transparent.
Pour in the wine and simmer until totally
evaporated. Add the stock, a ladleful at
a time, stirring with each addition until
absorbed. Stir through the prawns and peas.
Continue adding stock a ladleful
at a time and stirring the rice over a low heat
for 25-30 mins, until the rice is cooked al
dente (with a slightly firm, starchy bite in the
middle). The risotto should be creamy and
slightly soupy. When you draw a wooden
spoon through it, there should be a wake
that holds for a few moments but not longer.
Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil.
Let the risotto rest for a few mins, then
serve, topped with the lemon zest.