Ingredients

Instructions

1. 1

   Pour the stock into a small saucepan and keep it warm over low heat.

2. 2

   In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3 minutes).

3. 3

   Add the Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly until the edges become translucent.

4. 4

   Pour in the white wine and stir until the liquid is almost completely absorbed.

5. 5

   Add the hot stock one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.

6. 6

   While the risotto cooks, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Season the salmon and prawns with salt and pepper, then sear them for 3-4 minutes until cooked through. Remove from heat.

7. 7

   Once the risotto is ready, remove the pan from the heat. Stir in the mascarpone cheese, lemon juice, and half of the lemon zest to create a velvety texture.

8. 8

   Gently fold the cooked salmon and prawns into the risotto.

9. 9

   Divide into bowls and garnish with fresh basil and the remaining lemon zest before serving.