This dish is inspired upon a basil infused green risotto I once ate at a seaside restaurant in Genoa called Santa Monica. I had a bunch of fresh spinach and a few prawns left in the fridge plus a beautiful bunch of freshly picked basil from the nearby town of Pra. I was afraid that the spinach may over power the basil, so I put some aside to decorate. The combination of fresh sweet basil with fresh spinach was actually much better than I had expected however adding the torn fresh basil leaves on top of the dish is an absolutely improved culinary experience. In fact, I think this may be one of my favourite risotto's ever with its bright green colour contrasted by bright pink prawns, I could even imagine this topped with a piece of salmon. Be sure to clean your prawns, remove the shell but leave the tail.