Place the saffron strands into a jug. Add in the stock pot, pour in boiling water, and stir until everything is dissolved and you have a bright yellow colour.
Melt 60g of the butter in a heavy-based saucepan, add the saffron and allow 1 minute for the heat to draw out the flavour. Stir in the rice and cook for a minute or two before adding the wine and about half a tsp salt. Increase the heat a little, stir gently and simmer without a lid until the liquid has been absorbed.
Now begin pouring in the saffron-infused stock. Keep stirring and simmer until the stock is absorbed and the rice is moist, then add more again. Continue adding the simmering stock a ladleful at a time until the rice is tender but still creamy (about 25 – 30 minutes); the risotto should be soupy rather than mushy. The stirring creates a creaminess as it releases the starch from the rice grains.
As the risotto cooks, prepare the pil pil prawns. Crush and chop the garlic. Bring the oil, butter, garlic and chilli up to a gently melted bubble together. Then pop in the prawns and cook for 3/4 minutes until tender and cooked through.
When the rice is cooked, remove the pan from the heat and stir in the remaining butter and the cream.
Keep the pan off the heat now, and cover the top with a lid or tea towel. Allow it to stand for 5 minutes.
Serve the risotto on the base of warm bowls, garnish with the Parmesan and allow this to melt in, then top with the prawns and a drizzle of chilli oil, crumble over the feta and top with fresh rocket.
