Neven Maguire's Salmon & Prawn Risotto

INGREDIENTS

• 2 Pouches Simply Better Free Range Chicken Stock or 1 Litre Vegetable Stock
• 1 Pack Simply Better Organic Irish Salmon Darnes
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 25g Butter, diced
• 1 Leek or 1 Pack Simply Better Seasonal Irish Produce Baby Leeks, washed, trimmed and sliced
• 2 Tsp. Simply Better Garlic & Herb Seasoning
• Finely Grated Rind & Juice of 1 Lemon
• 250g Simply Better Italian Arborio Rice
• 200ml Simply Better Nai E Senora Albarino
• 1 Pack Simply Better Cream Cheese
• 1 Pack Simply Better Cooked Black Tiger Prawns
• Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
• Chopped Fresh Flat-Leaf Parsley, to garnish (optional)

METHOD

1. Pour the stock into a pot and bring up to a gentle simmer. Add the salmon darnes and poach for 5 minutes, then transfer to a plate and leave to cool before flaking into large pieces.
2. Heat the oil and a knob of butter in a large non-stick frying pan over a medium heat. Add the leeks and sauté for 2-3 minutes, until softened. Then add the garlic and herb seasoning and stir well.
3. Increase the heat of the pan and add the rice, then cook for 1 minute, stirring continuously, until all the grains are evenly coated, and the rice is opaque. Pour in the wine and allow it to reduce for 1–2 minutes, stirring. Reduce the heat to medium, then add a ladleful of stock and allow it to reduce, stirring until it is absorbed.
4. Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each addition of stock to be almost all absorbed before adding the next ladleful, until the rice is al dente – just tender but with a slight bite. This should take between 15–20 minutes.
5. Just before serving, stir in the lemon rind, remaining butter with the cream cheese and season to taste, then gently fold in the salmon and prawns. Add enough lemon juice to taste. Ladle into warmed bowls and scatter over the parsley, if liked to serve.