Shell the prawns and cut them into small pieces, leaving one whole as a garnish. Prepare a fish stock with carrot, onion and celery with the shellfish waste and add a glass of white wine.
Toast the rice and cook it with the broth, pouring it a little at a time.
In the meantime, fry the garlic and chilli pepper in organic extra virgin olive oil and cook the prawns for a minute.
Set aside some whole prawns, pour the rest into the rice when there are 3\4 minutes left until the end of cooking.
Remove from the heat, stir in the burrata and place the whole prawns in the center and serve with a grated white truffle.