What’s better to make a post dish with posh ingredients? King prawn and smoked salmon risotto is just lush. I have cooked this risotto for family and friends and I have never disappointed them. But you don’t have to have guests to make it. You can just prepare it and enjoy yourself. It is always a winner.INGREDIENTS:
- 300 g arborio or carnaroli rice
- 250 g shelled king prawns
- 100 g smoked salmon
- 100 ml double cream
- 50 ml white wine
- 1 small onion or 2 spring onions
- fresh parsley
- black pepper
- sea salt
METHOD In a big pot, fry some onion till soft, add the rice and let it toast while stirring all the time.
When done, pour the white wine and let it evaporate, add chopped smoked salmon and chopped prawns but keep some whole prawns to add at the end.
Start adding hot water little by little keeping the rice moist while simmering. With a teaspoon check the liquid where the rice is cooking and make sure it is salted enough. Remember that smoked salmon is already salted so you might need to add only a little bit of salt.
Two minutes before the rice is ready, add a bit of cream and the whole prawns and keep cooking.
At the end add plenty of chopped parsley, a tiny bit of freshly ground black pepper. Stir and serve on a plate.
Garnish with a little slice of smoked salmon, a whole prawn and a whole parsley leaf.