Peel the prawns, saving the heads and shells in the refrigerator. When ready, prepare broth by frying the prawn heads and shells in a small amount of olive oil on medium heat until they turn toasty pink. Add brandy and flambé, stirring to avoid burning. Once flambéed, add vegetables cut in two and cook everything together until the tomatoes absorbs the color of the mixture. One the vegetables are softened add water and bay leaves and let cook for 30 minutes. After, blend everything, strain and set aside. For the rice, separate the mushroom heads and stems. Sautee the heads with a bit of garlic and set aside. Repeat with stems, but before they turn golden add finely chopped onions with a dash of salt and continue cooking until the onions are fried. Add the rice and let cook until rice begins to stick to bottom of pan. Add the wine and let reduce while loosening any rice that’s stuck to bottom. When the wine has evaporated add the broth with a ladle and let simmer, adding more broth when the rice is nearly dry. After 16 minutes, when the rice is nearly done, add the mushrooms, prawns, butter, cheese and cream, stirring until the butter and cheese are melted.
Serve rice in deep plate, with the prawns on top. Or use a mold for a more elegant presentation. Adorn with slivers of parmigiana cheese and chives.