Toast the rice: Place the Carnaroli rice into a dry pot over medium heat. Add a pinch of salt right away during the toasting phase—this seasons the grain perfectly so you won't need to adjust it later.

Begin cooking: Start adding boiling water to the rice ladle by ladle, keeping it at a simmer and stirring frequently.

Infuse with citrus: Grate some fresh lemon zest directly into the simmering rice to start building a bright, fresh flavor base.

Prep the prawns: Clean the red prawns by removing the shells. Carefully separate the heads from the bodies and do not throw the heads away—they hold the secret flavor.

Marinate the prawn bodies: Place the cleaned prawn bodies on a small tray. Season them with fresh lemon zest, a tiny pinch of salt, a crack of black pepper, and a drizzle of Colavita Limonolio. Set aside to marinate.

Grate the cheese: While the rice continues to cook, finely grate a generous amount of Pecorino Romano cheese.

The flavor secret (Mantecatura): Once the rice is perfectly al dente, remove the pot from the heat. Add a heavy grind of fresh black pepper and the grated Pecorino Romano. Now, take the raw prawn heads and squeeze their juices directly into the rice to release a rich, intense seafood essence.

Make it creamy: Drizzle in some Colavita Extra Virgin Olive Oil to give the risotto a beautiful shine. Stir everything vigorously (mantecare) until the starch, cheese, and oil combine into an ultra-creamy consistency.