Langoustine Risotto from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• 3 black peppercorns
• 1 teaspoon flaked sea salt
• a good pinch of saffron threads
• 125 ml dry vermouth, such as Noilly Pratt
• 1 tablespoon olive oil
• 25 g butter
• 2 garlic cloves
• 1 small onion
• 2 small celery sticks
• 12 raw Scottish langoustines, defrosted if frozen
• 2 level tablespoons tomato purèe
• 2 litres water
• all the shells, heads and claws of the langoustines
• extra virgin olive oil, to finish
• a handful of finely chopped fresh chives, to finish
• 50 g butter, cut into cubes and chilled
• 200 g risotto rice