Salmon Prawn Risotto

Begin by melting the butter in a thick-based pan over moderate heat. Add the finely chopped onion and cook gently, stirring occasionally, until the onion becomes soft and translucent, but without allowing it to colour — this slow cooking helps develop a sweet, mellow base for the risotto. Next, stir in the rice, ensuring each grain is thoroughly coated with the buttery onion mixture. This crucial step helps the rice absorb the liquids evenly for that desired creamy texture. Pour in the white wine and continue to cook, stirring constantly, until the wine has been fully absorbed by the rice. This not only adds depth of flavour but also deglazes the pan, lifting any tasty bits stuck to the base. Gradually ladle in the hot vegetable stock, adding it one portion at a time. Stir continuously and patiently allow each addition to be absorbed before adding the next. This slow process is key to releasing the rice's natural starches, resulting in that perfect creamy consistency. Continue until the rice is tender but still has a slight bite. Once the rice is cooked, season with the fresh lemon juice and zest to brighten the flavours. Add freshly ground black pepper to taste, but be cautious with salt as the salmon will contribute sufficient seasoning. Stir gently to combine and heat through. Meanwhile, grill the salmon until perfectly cooked, juicy inside with a slight char on the outside. Blanch the asparagus tips briefly in boiling water to preserve their vibrant green colour and crispness. To serve, spoon the creamy risotto onto plates, scatter generously with Parmesan shavings for a nutty, salty finish, and artfully arrange the grilled salmon, prawns, and asparagus on top. This dish is best enjoyed immediately while warm and aromatic. Tip: Keep your stock hot throughout the cooking process to maintain a consistent temperature, which helps the risotto cook evenly. Also, resist the urge to rush—the constant stirring and gradual liquid addition are what create the risotto's signature creamy texture.