Prawn and Zucchini Risotto

• 2 tbsp olive oil
• 60 g unsalted butter
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• Handful of parsley leaves, plus 1 tablespoon finely chopped parsley stalks
• 1 teaspoon salt flakes
• 400 g arborio rice
• 125 ml (½ cup) white wine
• 6 zucchini (courgette) flowers, stamens removed, stems finely chopped and leaves torn
• ½ bunch chives, finely chopped

Prawn stock:

• 80 ml (⅓ cup) olive oil
• 1 kg large raw prawns, peeled, tails left intact, heads and shells reserved 1 onion, roughly chopped
• 2 garlic cloves, chopped
• 1 celery stalk, chopped
• 1 carrot, roughly chopped
• 1 bay leaf
• 1 tsp black peppercorns
• 2 tsp tomato paste (concentrated puree)
• 2 L boiling water

Prawn stock:

1. Heat the olive oil in a large saucepan over medium-high heat, add the prawn heads and shells and cook, stirring with a wooden spoon to break the shells up in the pan, for about 5 minutes, until roasted and browned.
2. Add the onion, garlic, celery, carrot, bay leaf and peppercorns and cook for a further 5 minutes.
3. Add the tomato paste and cook for 1 minute, then pour in the boiling water. Reduce the heat to low and simmer for 20-25 minutes, skimming off the foam that rises to the surface, until the stock is reduced to about 1.5 litres.
4. Strain the stock through a fine-mesh sieve and discard the solids, then set the stock aside and keep hot.

Risotto:

1. Heat half the oil and half the butter in a large heavy-based saucepan over medium-low heat. Add the onion, garlic, parsley stalks and salt flakes and cook for 6-8 minutes, until the onion is soft and caramelised.
2. Add the rice and stir for 2-3 minutes, until well coated in the mixture, then add the wine and cook, stirring, until it is absorbed by the rice.
3. Stir in 250 ml (1 cup) of the prawn stock and continue to cook, stirring constantly and allowing the stock to absorb before adding more, until the rice is al dente and you have a thick risotto - this will take 20-25 minutes.
4. In the last 5 minutes of cooking, roughly chop half the prawns and fold through the risotto, along with the parsley leaves, zucchini stems and remaining butter.
5. Heat the remaining oil in a large frying pan over medium-high heat, add the remaining prawns and pan-fry for 1-2 minutes, until just cooked through.
6. Serve the risotto immediately, topped with the pan-fried prawns, zucchini flowers and chives.