- Heat the oil in a pan and cook the onion for 5 minutes.
- In a separate pan, heat the stock, simmering gently and leave on a very low heat.
- Add the yellow pepper, garlic, white pepper and half the parsley to the onion, stir for 1 minute and add the rice. Stir for 2 minutes, then add two ladles of stock, enough to just cover the rice, and stir.
- Stirring the rice regularly, add the hot stock a little at a time, so the rice is just covered. The risotto should be very gently bubbling.
- After 20 minutes, add any remaining stock and the salmon. Stir for another 3 minutes, add the prawns and squid, cook for 2 minutes then test the rice to make sure its cooked ‘al dente’ (slightly firm) and ensuring the salmon is cooked through.
- Finally, vigorously stir in the remaining parsley and the yogurt, cover and allow to stand 2 minutes. Sprinkle with black pepper and parsley before serving.
- You can use frozen, defrosted prawns and squid.
- Keep stock simmering in a separate saucepan, so it’s hot when you add to the rice and doesn’t reduce the temperature and stop the rice cooking. Add a little at a time; if you run out just add a little boiling water.
- Stirring regularly, with a wooden spoon, means rice releases its starch and ensures a creamy texture.