Risotto with Prawns and Artichokes

Method

1. Prepare the prawn stock: remove heads and shells from the prawns. Crush the heads and shells, then add water, celery stalks, and parsley stems. Bring to a boil and simmer to make a flavorful broth. Strain and set aside.
2. Clean the artichokes: remove the outer leaves, cut into thin wedges, and place in water with lemon juice to prevent browning.
3. Finely chop the spring onion and set aside.
4. Heat olive oil in a pot. Add the chopped spring onion and a quarter of a garlic clove. Sauté gently until softened.
5. Add the artichoke wedges and cook covered with a piece of paper moistened with lemon water (to keep them white) for a few minutes.
6. Add the carnaroli rice and toast it over high heat, stirring constantly, until the grains become translucent.
7. Deglaze with white wine and let it evaporate completely while stirring.
8. Begin adding the hot prawn stock, one ladle at a time, stirring often. Add salt during cooking.
9. About 10 minutes after starting the risotto, add a few of the whole prawns (without heads) to the risotto and continue cooking.
10. When the rice is al dente (after about 16-18 minutes total), remove from heat. Add the remaining raw prawns, chopped parsley, lemon zest or juice, and a drizzle of extra virgin olive oil. Stir vigorously to mantecare (creaming process).
11. Let the risotto rest for a minute, then serve with whole prawns on top, additional parsley, and a drizzle of olive oil.