Ingredients

Instructions

1. 1

   Pour the stock into a saucepan and keep it at a gentle simmer on a low heat burner.

2. 2

   In a large heavy-bottomed pan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon cubes and prawns. Sear quickly for 2-3 minutes until just opaque. Remove the seafood from the pan and set aside on a plate.

3. 3

   Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the same pan. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

4. 4

   Stir in the minced garlic and Arborio rice. Toast the rice for 1-2 minutes, stirring constantly, until the grains look slightly translucent around the edges.

5. 5

   Pour in the white wine and stir until fully absorbed by the rice.

6. 6

   Begin adding the warm stock one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle. This process should take about 18-20 minutes.

7. 7

   Taste the rice; it should be tender but still have a slight bite (al dente). If it is too hard, add a little more stock and cook for another minute.

8. 8

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

9. 9

   Gently fold the cooked salmon and prawns back into the risotto. Season with salt and black pepper to taste.

10. 10

    Cover the pan and let it rest for 2 minutes to warm the seafood through before serving.