Add the stock to a saucepan and bring to a low simmer.

Heat a large pan with olive oil over medium-high heat. Add the tomatoes and cook until they’re nicely charred and blistered, but not totally falling apart. Remove from the pan and set aside.

Add the onions to the pan with a splash more oil and cook for 8-10 minutes until starting to soften. Add the garlic and tomato purée and fry for 2-3 minutes until fragrant. Add a splash of water if it starts to stick.

Stir the rice in with the onions and garlic. Lightly toast the rice for a few minutes until the grains turn translucent.

Add a ladleful of stock and stir. Gradually repeat this process with the remaining stock until the rice is al dente- about 20 minutes.

Meanwhile for the prawns – melt the butter with the olive oil in a pan, turn to medium-high heat and add the prawns, garlic and paprika and sprinkle with salt and pepper. Stir until cooked through -2-3 mins. Remove from the heat and squeeze with lemon juice and stir through chopped parsley

After 20 minutes, add the jammy tomatoes from earlier and stir to combine. Season with salt and pepper.

When the rice is cooked, Add the juice and zest of half a lemon, a knob of butter and a tbsp. mascarpone, and tear in most of the basil leaves and stir everything to combine. Check for seasoning,

Plate up the risotto. Top with the prawns, a tsp pf mascarpone, scatter over a few more basil leaves, some black pepper, a squeeze of lemon and a good drizzle of olive oil.