To begin peel the prawns and place the heads and shells into a small saucepan along with 1 crushed garlic clove, some fennel fronds, tarragon and a splash of extra virgin olive oil
Place the pot over medium heat on your stovetop and stir until the prawn heads begin to colour and go deep orange hue Add the water to the pot and increase the heat to high and bring the stock to the boil
While the stock cooks slice the prawns in half lengthways and set aside
Finely dice 1/2 the head of fennel and add to the diced onion, crush and chop the garlic and add to the fennel and onion Heat a medium size frypan over medium heat and add a splash of EVOO
Add the onion, garlic and fennel and saute´ over medium heat for 2-3 mins until translucent, add the rice and toast for a
further 2 mins
Place the rice in a shallow baking tray and using a fine mesh sieve strain over 85% of the hot prawn stock
Cover the tray with foil and seal the edges tightly and place into a pre-heated oven steam setting 100 degrees for 14 mins Once the rice is cooked remove from the oven and leave covered for 2 mins while you heat the same frypan over medium heat Add a splash of oil to the pan and saute´ the prawns over medium high heat for 1 minute on one side only
Remove the foil from the rice and add it all at once to the pan and stir well with a wooden spoon
Add the remaining stock and cook on the stovetop for another 1-2 mins
Remove the pan from the heat and add the butter and stir in well, check the seasoning and add salt if required
Plate up the risotto scatter over reserved fennel fronds and serve