I love risotto, so when choosing a meal from an Italian restaurant my eyes are usually drawn to this section of the menu first. The inspiration for this recipe came from choosing a smoked salmon and prawn risotto from Amarone restaurant in Aberdeen back in March this year. It was delicious!
This risotto combines rich, smoky salmon and succulent prawns in a creamy, perfectly cooked risotto. It's ideal for a special dinner or a cosy night in!
Tips
- Herbs - fresh herbs like dill, parsley and chives will complement the seafood flavours.
- Vegetarian option - omit the prawns and smoked salmon and use mushrooms, peas or asparagus, along with vegetable stock to make a vegetarian risotto.
- Make it extra creamy by adding a splash of double cream or grated parmesan at step 5.
- We had it with some crusty bread and a small dish of extra virgin olive oil, salt and pepper – yum!
FREQUENTLY ASKED QUESTIONS
The best rice for risotto is Arborio or Carnaroli rice, both of which are high in starch and result in a creamy texture when cooked. Carnaroli rice is often preferred for its ability to maintain firmness while absorbing liquid.
Add the prawns during the last 4 to 7 minutes of cooking the risotto. This way, they will cook through without becoming rubbery. You can also cook them separately and fold them into the risotto at the end.
Risotto is best enjoyed fresh, as it tends to thicken and lose its creamy texture upon cooling. However, you can prepare the risotto base ahead of time, stopping just before the final addition of stock. Reheat and finish cooking just before serving.
Yes - you can substitute the prawns with scallops, mussels, or crab. Adjust the cooking time accordingly, as some seafood (like scallops) cooks quickly and should be added near the end.
For a dairy-free version, replace the butter with olive oil or plant-based butter, and if adding cream at the end, use coconut cream or almond cream in place of double cream. The dish will still be rich and flavourful with these substitutions.
Risotto doesn’t freeze well due to its creamy texture, which can become grainy upon reheating. It’s best to keep leftovers in the fridge and eat them within 1 to 2 days. When reheating, add a splash of stock or water to loosen the texture.
This risotto is a complete meal on its own, but it pairs well with a simple green salad, steamed or cooked vegetables, or garlic bread for a more substantial dinner.
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How to make this Smoked Salmon and Prawn Risotto
Ingredients
- 600ml fish stock (made using 1 stock cube or pot)
- half a red chilli, half sliced and half finely chopped (seeds removed if preferred)
- 25g butter
- 1 small onion or a shallot, chopped
- 150g risotto rice
- 50ml white wine
- 190g raw peeled king prawns
- 100g frozen peas
- zest and juice of 0.5 lemon
- 100g smoked salmon, sliced
- freshly ground black pepper
Instructions
- Pour the fish stock and sliced chilli into a saucepan and bring to the boil, then keep on a low simmer.
- In a separate pan, melt half the butter over a medium heat. Stir in the onions/shallot, cover and sweat gently for up to 3 minutes until soft but not coloured, stirring occasionally. Turn the heat up and stir the rice into the onions until completely coated in the butter, stir continuously until the rice is shiny and the edges of the grain start to look transparent – approx. 3 minutes.
- Pour in the wine and simmer until totally evaporated. Reduce the heat back to medium and add the stock, a ladleful at a time, stirring with each addition until absorbed, maintaining a steady fast simmer. Continue adding stock a ladleful at a time and stirring the rice over a medium low heat, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle)- this will take about 15 minutes.
- Add the prawns and peas after 11 minutes. Increase the heat for the last 4 minutes to return to a steady simmer.
- Once cooked, the risotto should be creamy and slightly soupy. Stir through the chopped chilli, lemon juice and remaining butter. Cover and let the risotto rest for a 5 minutes, then serve, topped with the smoked salmon, lemon zest and freshly ground black pepper.
Serving Suggestions
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Smoked Salmon and Prawn Risotto
Ingredients
- 600 ml (2 ½ cups) fish stock (made using 1 stock cube or pot)
- half a red chilli half sliced and half finely chopped (seeds removed if preferred)
- 25 g (2 tbsp) butter
- 1 small onion or a shallot chopped
- 150 g (¾ cup) risotto rice
- 50 ml (¼ cup) white wine
- 190 g (7 oz) raw peeled king prawns
- 100 g (¾ cup) frozen peas
- zest and juice of half a lemon
- 100 g (3 ½ oz) smoked salmon sliced
- freshly ground black pepper
Instructions
- Pour the fish stock and sliced chilli into a saucepan and bring to the boil, then keep on a low simmer.
- In a separate pan, melt half the butter over a medium heat. Stir in the onions/shallot, cover and sweat gently for up to 3 minutes until soft but not coloured, stirring occasionally. Turn the heat up and stir the rice into the onions until completely coated in the butter, stir continuously until the rice is shiny and the edges of the grain start to look transparent – approx. 3 minutes.
- Pour in the wine and simmer until totally evaporated. Reduce the heat back to medium and add the stock, a ladleful at a time, stirring with each addition until absorbed, maintaining a steady fast simmer. Continue adding stock a ladleful at a time and stirring the rice over a medium low heat, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle)- this will take about 15 minutes.
- Add the prawns and peas after 11 minutes. Increase the heat for the last 4 minutes to return to a steady simmer.
- Once cooked, the risotto should be creamy and slightly soupy. Stir through the chopped chilli, lemon juice and remaining butter. Cover and let the risotto rest for a 5 minutes, then serve, topped with the smoked salmon, lemon zest and freshly ground black pepper.
Notes
-
- Herbs - fresh herbs like dill, parsley and chives will complement the seafood flavours.
- Vegetarian option - omit the prawns and smoked salmon and use mushrooms, peas or asparagus, along with vegetable stock to make a vegetarian risotto.
- Make it extra creamy by adding a splash of double cream or grated parmesan at step 5.
- We had it with some crusty bread and a small dish of extra virgin olive oil, salt and pepper – yum!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Janet says
really enjoyed this. I also added a chopped red pepper at about 5 mins stage. Thank you, one to make again.
Lynne Hamill says
Loved this dish! Recipe easy to follow. One of the nicest risottos we’ve made. Definitely make this again
Deborah says
Thank you Lynne for your comment and rating...much appreciated! Check out the other risottos...there's a few fishy ones😋