Peel the prawns but I like to leave the heads and tails on for wow factor.
Slice the chilli in two then finely slice one half and chop the other half.
1 large red chilli
Using a large pan over a medium het, add 1 tbsp of the olive oil and add the shells.
3 tbsp olive oil
Add the sliced half of the chili and fry.
When they have changed colour, add the fish stock and raise the heat to bring it to a boil.
1 ½ ltr fish stock
When boiling, reduce to a simmer and maintain it.
Add a pinch of saffron to a small glass of water and allow it to infuse.
1 pinch saffron
Place a good size pan over a medium heat and add the butter to melt.
50 g butter
Add the onions and stir and allow to go soft and translucent. (about 8 minutes).
1 large onion
When ready, add the Arborio rice making sure the rice is coated in butter and onion.
300 g Arborio rice
Continue to stir until the rice starts to become shiny, clear and transparent.
Add the white wine to the rice and stir. Allow for the wine to evaporate as all you need is the perfume of the wine.
1 glass white wine
Add the saffron water to the rice and stir thoroughly until all of the rice has changed colour.
Carefully add a ladle of the infused stock at a time to the rice stirring constantly until it is absorbed by the rice. Continue this process for about 15 - 20 minutes and then add the frozen peas and large raw prawns.
200 g peas, 400 g prawns
Continue to cook, adding the stock for a further 10 - 15 minutes until the rice is al-dente.
The risotto by now should be lovely and creamy with the rice having a slight bite.
The way of testing is to pull a spoon through the risotto and the little trench mark left should be visible for a short time then vanish. The prawns should be pink showing they are cooked.
Quickly add the lemon juice, remaining olive oil and the remaining chili and stir thoroughly.
1 large lemon
Serve in warmed bowls with a sprinkle of fresh lemon zest.