Cut 8 Dublin Bay prawns into chunks and keep 4 aside for garnishing. Skin the peppers and chop into very small cubes.

Heat the plain rice in a heavy-based pan, pour over half of the Amarone and let it evaporate off. Add the boiling hot stock a little at a time and continue to cook stirring all the time with a wooden spoon.

Heat a little oil in a frying pan and quickly fry the peppers season with salt and pepper. Heat 20 g butter in a small saucepan and reduce the rest of the Amarone. Heat a drizzle of oil in another pan and brown the 8 chopped and 4 whole Dublin Bay prawns.

When the risotto is almost cooked, add the peppers, then remove from the heat and beat to a creamy consistency with a drizzle of oil, the parmigiano-reggiano cheese and the rest of the butter.

Serve the risotto garnished with the chunks of Dublin Bay prawn, drizzled with the reduced Amarone with a whole Dublin Bay prawn and a sprig of chervil in the centre.