Ingredients

Instructions

1. 1

   Pour the stock into a saucepan and keep it simmering over low heat throughout the cooking process.

2. 2

   In a large heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened but not browned.

3. 3

   Add the minced garlic and Arborio rice to the pan. Toast the rice for 1-2 minutes, stirring constantly, until the grains look slightly translucent at the edges.

4. 4

   Pour in the white wine and stir continuously until the liquid has fully evaporated.

5. 5

   Begin adding the warm stock one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle. Continue this process for about 15-18 minutes.

6. 6

   When the rice is tender but still has a slight bite (al dente) and most of the stock is used, gently stir in the salmon cubes. Cook for 2 minutes.

7. 7

   Add the raw prawns to the pan and continue cooking for another 3-4 minutes, stirring gently, until the prawns are pink and opaque and the salmon is cooked through.

8. 8

   Remove the pan from the heat. Stir in the butter, Parmesan cheese, lemon juice, lemon zest, and fresh dill.

9. 9

   Season with salt and black pepper to taste.

10. 10

    Cover the pan and let it rest for 2 minutes to allow the flavors to meld before serving warm.