Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.
- 450g cooked prawns
- 200g cooked and flaked salmon
- 50g sliced squid
- 1lt fish stock
- 50g unsalted butter
- 2 shallots, chopped
- 1 garlic clove, chopped
- 350g Arborio rice
- 120ml white wine
- 25g Parmesan
- 1 tbsp olive oil
Melt the butter in a heavy-based pan then add the shallots and garlic and sweat until softened. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid.
Return the pan to a medium heat and add the fish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.
When the rice is just tender but still firm to the bite, add the Parmesan. While the risotto is cooking, add the flaked salmon. Brush the prawns with olive oil and grill for 2 minutes.
To serve, arrange the risotto onto your plate in the centre and garnish with the salmon and prawns.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
Daily tip from the lady archive
“HEAVEN forbid that we should go back to the days when beauty was under suspicion and plain girls were assumed to have angelic natures.”The Lady. With Prejudice. 28th April 1938