Peel and finely dice the shallots and the garlic. Finely grate the parmesan. Bring the stock to the boil.
Pour two tablespoons of olive oil into a wide saucepan and add 20g of butter. Warm over a low heat to melt the butter but be careful not to let it burn. Add the shallots and cook gently until softened and translucent. Add the garlic and saffron and cook for a further minute.
Turn the heat up to medium and add the rice. Stir well to coat the rice with the oil and butter. Pour in the wine and let this reduce by two thirds. Start to add the stock to the rice a ladleful at a time, stirring constantly. Cook the rice on a medium heat for approximately 18 minutes or until tender but still firm 'al dente'. Stir in the parmesan and an extra knob of butter to finish.
Remove the heads, cut down the back spine and remove the vein.
Heat a frying pan, add a little oil and cook the prawns for 3 minutes, turning as they cook.
Slice the chilli in half and remove the seeds then cut into small dice.
Serve the risotto topped with the prawns and a sprinkling of fresh chilli.
«Try adding some crispy bacon for extra depth in flavour.»