Risotto with prawns and pancetta

I make classic vegetable stock with celery, carrots and onion.
I shell and devein prawns, keeping 8 whole and chopping the rest.
I put oil, butter, finely chopped shallot and pancetta in a pan.

I sauté a few minutes.

I toast the rice until very hot to touch.

I deglaze with white wine until its aroma disappears.

Only then do I gradually add boiling stock, stirring continuously.

Meanwhile, I wrap whole prawns in pancetta slices.

I lightly oil a non-stick frying pan and roast chopped and wrapped prawns.

The chopped prawns cook very quickly; I remove and add to risotto shortly before it is cooked.

I leave whole prawns a few minutes longer to colour.

Once cooked, I turn off the risotto, add a knob of butter, ground pepper and two tablespoons Parmigiano, tossing the pan back and forth to release starch and make it creamy.

I add chopped parsley.

I serve the rice decorated with two prawns.