Save the fronds from a bulb of fennel, cut the bulb in half, top to bottom, then cut crosswise into slices, and fry
with a chopped shallot and a crushed clove of garlic in olive oil for a couple of minutes in, until starting to soften
but not colouring. Tip in a cup of carnaroli rice (or arborio) and stir until the grains are all nicely coated in oil
then add a wineglass of dry white wine and simmer until nearly evaporated. Add a ladleful of hot chicken stock and continue
simmering gently, adding more stock as required, for about 15 minutes, until the rice nearly cooked. Stir in raw shelled
prawns and the grated zest of a lemon and cook gently until the prawns turn pink, then fold in some grated parmesan cheese.
Let it sit covered for a minute or two, then serve in bowls, garnished with flat-leaf parsley and the fennel fronds.