Tomato and prawn risotto with chilli butter

Instructions

1. Peel the prawns and add the shells to the vegetable stock in a large saucepan, reserving a couple of heads for the butter. Simmer the stock for about 10 minutes.
2. While the stock is simmering, heat a second large heavy-based saucepan over medium heat and add the oil and onion. Cook, stirring, for 3 minutes, or until the onion is translucent. Add the garlic and cook for 1 minute, or until fragrant. Add the rice and toast in the oil for a further minute, then add the white wine and stir until the white wine is absorbed.
3. Add the passata, saffron (and soaking water) with a third of the hot stock and simmer for about 5 minutes, stirring occasionally until the stock is absorbed. Repeat two more times for the remaining stock, leaving about a cup of stock leftover to adjust the texture of the risotto to serve.
4. Cut the prawns lengthways along its back most of the way through the prawn. As the last addition of the stock is being absorbed (the risotto should be al dente) add the prawns and stir through. Cook for about 2 minutes, then stir through 25 g butter and the pecorino cheese. Taste and adjust seasoning. The texture of the risotto should be quite soft so that it spreads easily on a plate if you tap the bottom of the plate. Use some of the stock to thin the risotto if the texture looks too firm.
5. For the chilli butter, heat the butter in a small saucepan until foaming and add the chilli and 3 of the reserved prawn heads. Add paprika and mix through. Spoon risotto in bowls and spoon over the chilli butter. Scatter with more pecorino, pepper and parsley to serve.