(for 4 as a starter,2 as a main course)

1 med Onion
90g (3 oz). Butter
280g (10 oz.) Arborio Rice
110g(4 oz)Prawns
110g (4 oz.) Scallops
110g (4 oz.) Salmon
1 glass white wine
60g (2 oz.) Piece Fresh Parmesan
1 ltr. Fish Stock (home made if possible).

Shell the prawns and halve them, cut the scallops in quarters and cube the salmon. Poach these in the glass of white wine for just one minute then drain and reserve the liquid.
Add this liquid to the stock and put on to simmer.

Chop the onion finely and cook in a large pan in 60g (2 oz). of the butter on a gentle heat until it is soft. (about 10 mts)
Add the rice to the pan and fry with the onion for 2 to 3 mts.
Add in a ladle full of the hot stock and cook stirring from time to time until the rice has absorbed the stock . Continue to add the stock a ladle at a time, until the rice is tender and most of the stock has been absorbed.(You may have some stock remaining). The texture should be creamy and flowing, not dry like we are used to eating rice.
Shave the parmesan with a potato peeler.
Stir this, the fish and the remaining 30g (1oz) of butter into the risotto and serve immediately in flat soup bowls.
With a green salad this makes a filling lunch or supper for two.