Remove the heads and shells from the langoustines with scissors, keeping the shells for the stock.

In a saucepan, sauté 2 onions and 2 garlic cloves, then add the langoustine shells, saffron diluted in water, paprika, and 400 ml water.

Simmer the stock over low heat for 1 hour, then strain it.

Melt the salted butter in a frying pan, sear and baste the langoustines with a little salt and black pepper for 2 minutes, then remove them.

Sauté the remaining onion and risotto rice until translucent.

Moisten the rice with the strained stock in 3 additions.

Cook slowly for 20 minutes, stirring well.

Add a little cream and Parmesan to the risotto, then plate it with chives and burrata in the centre.