Whisk the prawns (keeping aside 4 prawns for decoration). Sauté the chopped onion and the crushed prawn heads in a heavy bottomed saucepan in 50 g of butter for two minutes. Remove the heads, add the rice and fry well until transparent. Add a ladleful of the hot prawn stock and simmer. Continue in this way for 16 minutes.

Add the prawn sauce to the red prawns risotto and stir in oil, almond flour, minced garlic and chilli. Divide the risotto between 4 dishes placing one prawn previously cooked in oil on each.