Risotto with prawns and saffron

Ingredients

• 320 g of Carnaroli or Arborio rice
• 10/12 fresh prawns
• 2 limes, juice and zest
• 1 liter of fish broth
• 1 sachet of saffron or some saffron stigmas
• 1 white onion
• 100 ml of white wine
• 50 g butter
• 50 g of grated Parmigiano cheese
• Extra virgin olive oil
• Salt and pepper
• Thyme leaves
• Giusti Reserve 100
• A handful of toasted hazelnuts