In a medium saucepan fry 2 cup prawn shells until reasonable caramelised.
Add three cups of seafood stock and simmer for at least five minutes.
Strain out shells.
Add the following and bring to a simmer only:
3 cups cooked (1.5 cup uncooked) risoni pasta firm to the bite.
100 ml white wine or vermouth.
1 can chopped tomatoes.
1 dried chili or ½ teaspoon chilli flakes or ½ teaspoon jerk paste.
1 sprig of thyme.
a few splashes worcestershire sauce.
a few splashes soy sauce.
1 teaspoon dried oregano.
2 cloves chopped garlic.
Pinch of saffron.
