Start by preparing the prawn bisque. Clean the prawns and rinse them under running water. Put the cleaned prawns to one side, the heads and tails to another.

In a saucepan, heat a few spoonfuls of oil with the chopped onion, tomatoes cut into quarters and the parsley. When the onion is golden, add the prawn heads and tails and toast them over a medium heat, stirring with a wooden spoon and crushing them well to release all the flavour. Add the white wine and, when this has been soaked up, add the water. Let it cook on a medium-to-low heat for around an hour.

Half way through the cooking time for the bisque, start to prepare the risotto: using brown rice, you’ll need around 50 minutes for cooking time.

Finely chop the onion. Let it fry in a few spoonfuls of oil. When it’s soft, add the brown rice to the pan and toast it over a medium heat, stirring with a wooden spoon. When the rice has been well toasted, add the orange juice and let it absorb.

Start cooking the rice by adding, bit by bit, a ladle of hot water and briskly mixing the rice until it becomes creamy in consistency. When the rice has absorbed the water, add another little bit.

When the bisque is ready, sieve it to collect the shells and heads, pushing it through the sieve in order to collect all the liquid.

Finish off cooking the rice using the prawn bisque, which will give it an intense flavour.

When the rice is al dente, take it off the heat, add the chopped prawns, leaving some aside to decorate the dish. The prawns will cook quickly with the heat of the rice and will remain soft and tender.

Stir the butter into the risotto off the heat and in the meantime, cook the prawns you left aside in a pan, with a knob of butter until they are golden.

Dish up the risotto, decorating it with the prawns cooked in butter and finish with a sprinkle of freshly ground black pepper. Serve immediately.