Risotto with Salmon and King Prawns
A delicate creamy risotto with seafood—a classic Italian dish where each grain of rice absorbs the aroma of white wine and vegetable broth, while fresh salmon and prawns impart a delicate oceanic flavour to the dish.
Ingredients
- 50 g Butter
- 1 pcs Onion
- 150 g Arborio rice
- 125 ml White wine
- 1 l Vegetable broth
- 1 pcs Lemon
- 240 g King prawns
- 150 g Salmon fillet
- 100 g Asparagus
- 1 pinch Black pepper
- 50 g Parmesan
Instructions
- Melt the butter in a heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until the onion is soft and translucent, but not browned.
- Add the rice and stir until all grains are coated with butter. Cook for another 1 minute.
- Pour in the white wine and cook, stirring constantly, until the wine is completely absorbed by the rice, about 2–3 minutes.
- Gradually add the hot vegetable broth, adding the next portion only after the previous one has been absorbed. Stir constantly. This will take approximately 18–20 minutes until the rice becomes tender and creamy.
- While the risotto is cooking, place the salmon fillet on a heated grill (or grill pan) and cook for 3–4 minutes on each side until the fish is cooked through. Season the salmon with salt and pepper.
- When the risotto is almost ready, add the prawns and asparagus to the pot. Cook for a further 3–4 minutes until the prawns are cooked through. Season the risotto with lemon juice and zest, and black pepper to taste. Gently stir to distribute the heat.
- Divide the risotto among serving plates, top with the salmon fillet, prawns, and asparagus. Sprinkle with grated Parmesan before serving.