Salmon Prawn Risotto

Method7 steps

1. 1

   Step 1: Blanch all the asparagus (100 g) tips briefly in boiling water until just tender, then drain and reserve them. In a thick-based pan melt all the measured butter (50 g) and gently cook the finely chopped onion (1) without colouring it, until softened.

   Uses 50 g butter · 1 onion, finely chopped · 100 g fresh asparagus tips, briefly blanched · Boiling water to blanch asparagus briefly, drained afterwards

2. 2

   Step 2: Add all the dry risotto rice (150 g) to the softened onion and butter. Stir well to coat every grain in the butter.

   Uses All softened onion and its butter · 150 g risotto or Arborio rice

3. 3

   Step 3: Add all the white wine (125 ml) to the coated rice and onion. Cook gently, stirring, until the wine has been absorbed.

   Uses All coated rice and onion · 125 ml white wine

4. 4

   Step 4: Keep the vegetable stock hot in a separate pan. Add it gradually to the wine-enriched rice, a small ladle at a time, stirring until each addition is absorbed before adding another. Continue until the rice is tender and the risotto is creamy and loose. Use stock as needed from the one-litre supply rather than forcing in any surplus once the rice is cooked.

   Uses All wine-enriched rice and onion · Hot vegetable stock from the 1 litre supply, as needed

5. 5

   Step 5: Flake all the ready-to-eat hot-smoked salmon, removing any skin or bones. Gently fold these flakes, all the already cooked prawns (240 g large) and the reserved blanched asparagus into the tender risotto. These seafood ingredients are already cooked.

   Uses All cooked risotto · 240 g large cooked prawns, defrosted if frozen · 150 g hot-smoked salmon fillets · All reserved blanched asparagus tips

6. 6

   Step 6: Season the seafood risotto with all the lemon zest and juice and freshly ground pepper to taste. Stir gently until steaming hot throughout; the hot-smoked salmon usually supplies enough saltiness.

   Uses All assembled seafood risotto · Zest and juice of 1 lemon · Freshly ground black pepper, to taste

7. 7

   Step 7: Divide the finished risotto between two plates and scatter all the Parmesan shavings (50 g) over them. Serve with the separate optional lemon wedges and prepared seasonal vegetables if desired.

   Uses All finished risotto · 50 g Parmesan shavings · Additional lemon wedges to serve, as desired · Cooked seasonal vegetables to serve on the side, as desired