Salmon Risotto

This is a salmon dish for friends to be enjoyed on a summer evening with chilled wine and lots of laughter. There's no stress involved despite the list of ingredients and it works perfectly every time.

There are two parts to it, and the first thing to do is to make the risotto which, handily enough, cooks itself in the oven if you follow my method.

For four people you need:

• 230g arborio (Italian risotto) rice
• 500mls water
• 60mls dry white wine
• 1 bunch fresh asparagus
• 250g prawns (shrimp), shells on
• 1 onion, finely chopped
• zest of half a lemon
• 2 tbs olive oil
• 50g of clarified butter (ghee)
• 2 tbs heavy cream
• 1 tbs chopped coriander (cilantro) or chervil
• salt and pepper to taste

Still with me? Don't let that list put you off, this is easy. Start by preheating your oven to 230C, 450F.

Shell and devein the prawns, reserving the shells. Snap of the woody end of the asparagus, peel the remaining stalks with a potato peeler, cut them into 5cm lengths, set aside but reserve the trimmings. Put the shells and asparagus trimmings into a saucepan with the water and wine and bring to the boil. Simmer for five minutes and strain. This is your stock.

In a heavy casserole melt the butter into the oil and stir in the onion. Cook until soft, then add the rice and stir to coat it evenly with the oil/butter mixture. Cook for 3 minutes while stirring, then pour in the stock and add the prawns and asparagus. Stir once only and bake uncovered and undisturbed in the middle of the oven for 20 minutes. If the stock is not absorbed at the end of this time, give it another five minutes. Then allow it to rest, covered, while you cook the salmon.

For the salmon:

• 4 salmon fillets, skin on
• salt and black pepper
• 2 tbs olive oil

Season the salmon skins well with oil, salt and pepper. Heat the remaining olive oil in a heavy skillet and cook the salmon over a high heat, skin side down, for 4 minutes. The skin should be blackened and crisp. Remove the pan from the heat, turn the salmon over and leave to rest in the pan, uncovered, while you finish off the risotto.

Stir the cream and chopped herbs into the rice, taste and adjust the seasoning. Serve by piling the rice into the centre of individual warmed serving plates and arranging the salmon fillets, skin-side up, over the top of the rice.

Serve at once.

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