prawn risotto v1.0

If it doesn't work out right, it's just version 1.0

Been trying some new recipes on top of my head recently. I've always wanted to make prawn the dominant flavour ( something like prawn-noodle-style stock but used with a non-asian dish). Hopefully this will evolve into something really bistro. Comments are welcome!

Prawn Risotto v1.0

4 medium-sized prawn, centre shell removed ( I used banana prawn)
1 chilli
garlic
4 cherry tomatoes (halved)
30g baby spinach (washed)
white wine (I used chardonnay)
1/2 cup arborio rice
30g butter
about 700 ml of prawn stock

Prawn stock
skin/shell of 20 prawns
1 small carrot
1 medium sized onion
celery (about same amount of carrot)

*The above vegetables, used together in ratio of carrot:celery:onion=1:1:2 is called mire poix, normally used in making most stocks.

1. To make prawn stock, heat up some olive oil in a pot and cook the prawn shells lightly till they change colour. Then, lightly brown the carrot, celery and onion, then add about 1 litre of boiled water (speeds things up). Bring the mixture to boil, then lower heat to medium. Season with pepper, and minimal salt. Check the stock after 20 minutes as it might overcook and taste bitter instead.

2. When stock is almost done, heat up some olive oil in another pan and cook chopped chilli and garlic till fragrant. Then, cook the prawns but be careful not to overcook. Once done, remove and set aside.

3. In the same pan, add about 30g butter to the garlic and chilli. Once melted, add the arborio rice and coat the rice with butter. Then, add a splash of white wine and cook till wine is absorbed by rice. Following this, add the stock till just covering the rice. Note: pour stock around the sides of the rice, not at the centre. Keep repeating this process till risotto is cooked al dente.

4. Once done, stir in tomatoes and spinach and cook for another 1 minute. Serve the risotto with prawns cooked previously.