Ingredients

Instructions

1. 1

   Heat the stock in a separate saucepan over low heat to keep it warm throughout the cooking process.

2. 2

   In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened but not browned, then add the garlic and cook for another minute.

3. 3

   Add the Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly until the grains are 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 hot stock one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle. Repeat this process for about 15 minutes.

6. 6

   Stir in the salmon chunks gently and cook for 3 minutes as you continue to add stock.

7. 7

   Add the raw prawns to the pan and continue cooking and stirring for another 3-4 minutes, or until the rice is tender but has a slight bite (al dente) and the seafood 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, cover the pan, and let it rest for 2 minutes to allow the texture to become creamy before serving.