Ingredients

Serves 6

1440ml light vegetable stock
10 grams of saffron
60 ml extra virgin olive oil
Half onion, diced
1 clove garlic, crushed
600g Ferron Vialone Nano rice
150g Reggiano parmesan cheese
120g unsalted butter at room temperature
Sea salt and freshly ground black pepper
12 peeled whole prawns
3 tomatoes cut into half
30 grams of bread crumbs
2 anchovies
20 grams of capers 
100 grams of spring peas
Pea shots or basil for garnish

Method

Halve the tomatoes and sprinkle with bread crumbs sliced anchovy fillet, capers and sea salt. Place on a cooling rack and dry in a warm place (typically  on top of the oven or in the sun) for 3-4 hours then set aside.
Pour the vegetable stock over the crushed saffron and allow to steep for 10 minutes

In a saucepan, bring the stock to the boil and maintain a slow simmer.

In a large heavy based saucepan with a tight fitting lid, add 50ml of extra virgin olive oil and sauté the onion and garlic until soft. Add the rice and continue to stir for 2 minutes until it is translucent and lightly toasted. Add 1 litre hot stock, reserving a little for later. Cover with lid, reduce heat and simmer gently for
12-14 minutes until all the liquid has absorbed. Place the peas in with 3-4 minutes remaining.
Separately sauté the prawns in a little extra virgin olive oil. Add the semi dried tomatoes and cook for 1 minute.

When the stock is absorbed and rice is tender to the bite, remove from heat. Add cheese and butter. Mix well until a creamy consistency and adjust the risotto with the remaining stock. Season with sea salt and freshly ground pepper to taste, then pour the risotto onto a plate and arrange the prawns in the middle, garnish with pea shoots or basil.