1. Peel the shrimps or prawns and reserve the shells

2. Fry the onion gently in butter for 3minutes

3. Add the following ingredients to the onion: shrimp shells, fennel, garlic, water, lemon peel and salt and pepper to taste

4. Bring the ingredients to the boil and let the pan simmer for 10minutes

5. Remove the pan from the heat and let it stand for 30minutes

6. Strain the stock through a fine sieve

7. Heat the oil in a large pan

8. Stir in the rice so that all the grains are coated with oil

9. Fry the rice gently for about 4minutes until it turns opaque

10. Gradually stir in the shrimp stock and the champagne

11. Bring the pan to the boil and let it simmer gently while covered for 20minutes

12. Add salt and pepper to taste and fold in the peeled shrimps

13. Simmer gently for a further 5minutes

14. Serve hot, garnished with the radicchio leaves and sprigs of fennel

List of ingredients required:

12 oz (350g) cooked, unshelled shrimps or prawns
8 oz (225g) long grain rice
2 tablespoons olive oil
Thin strip of lemon peel
1 medium onion, finely chopped
1 pint (570ml) water
1 oz (25g) butter
1clove garlic, finely chopped
1 level tablespoon, chopped fresh fennel
1/2 pint (285ml) pink champagne or sparkling pink wine
Salt and freshly ground black pepper

Garnish:

Radicchio leaves
Feathery sprigs of fennel