Grilled prawns & prawn risotto

Ingredients

• 1,5 cups arborio rice
• 1 onion
• 3 cloves garlic
• 120ml dry white wine
• 1 litre chicken stock
• 30ml extra virgin olive oil
• 2 tablespoons chopped Italian parsley
• Salt, freshly ground black pepper on demand
• The shells or carapaces of 1kg prawns (but never the ‘vein’)
• Half-teaspoon of turmeric, plus quarter-teaspoon paprika (for the colour)
• The shelled prawns
• Juice of two lemons
• Generous dash of Red Tobasco
• 2 tablespoons extra virgin olive oil
• 2 finely chopped cloves garlic
• Delicate sprinkling of coarse salt