The stock for the risotto is made with the skins of the shrimps. To do this, first chop a clove of garlic and the onion and fry in olive oil. Add the prawns completely (with heads) and fry for 2 minutes while turning. Salt and pepper.
Then peel and devein the prawns. These are only needed again at the end of the preparation. Now put the bowls and heads in a saucepan with olive oil and roast them over medium heat. Deglaze with 100 ml of white wine and pour in 700 ml of vegetable stock. Let it boil down for half an hour. Drain, keep warm and add saffron. At the end there should be about 600-700 ml of stock left. If necessary, fill up with a little water.
For the risotto, chop the shallots and the remaining garlic and fry in olive oil over medium heat. Add the risotto rice and cook until it becomes translucent (approx. 2 min.). Deglaze with 150 ml of white wine until the wine has boiled off. Now pour in approx. 100 ml of the stock and simmer gently while stirring until the stock has boiled down. Repeat this process until the stock is used up. This should take about 20 minutes.
When the risotto is done (soft on the outside, still bite on the inside), fold the cold butter and the Parmesan and the prawns into the risotto. This should now be pliable and bulky. Season to taste with salt and pepper.
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