Start by cleaning the prawns, remove the head, remove the shells and clean the pulp from the black fillet. Put 2 tablespoons of oil in a large saucepan, when hot, throw the heads and claws of the prawns, the carrot and celery cut into pieces; sauté a minute and a half, crush the heads and claws so that the flavor of the prawns gives off all completely. At this point add the wine and when evaporates add water and the bay leaf . Cook until you get a tasty broth that you will need for making the risotto. Halfway through cooking, add just a little salt.

The bisque need to be filtered and kept warm.

In a pan pour 3 tablespoons of oil, when hot add the chopped leek, fry gently, add the rice and toast it well then blend with 1 glass of rosé wine; when it evaporates, start adding your prawns bisque.

Taste if more salt is to be added. A few minutes before turning off, add the cleaned prawns, stir. Turn off the rice and let it rest for a minute, in the meantime cut the chives and get some orange peel which will be finely chopped. Add them to the risotto directly on the plate before serving.