Salmon Prawn Risotto
This risotto transforms two of Italy's finest seafood into a dish of briny, buttery elegance. The technique here matters: adding stock ladle by ladle coaxes starch from the rice, creating that signature creamy base without cream. The salmon and prawns cook at different rates, so their timing is staggered, each hitting the pan when it needs to. A final squeeze of lemon cuts through the richness, binding everything into something that tastes both simple and considered.
Instructions
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
Add the rice and stir to coat all the grains in the butter Add the wine and cook gently stirring until it is absorbed Gradually add the hot stock, stirring until each addition is absorbed.
Keep stirring until the rice is tender Season with the lemon juice and zest, and pepper to taste. (there will probably be sufficient saltiness from the salmon to not need to add salt) Stir gently to heat through Serve scattered with the Parmesan and seasonal vegetables.
Grill the salmon and gently place onto the risotto with the prawns and asparagus.
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