Prepare the gremolata

In a small bowl, combine the lemon zest, finely chopped parsley, and grated garlic and EVOO. Set aside to infuse.

Start the Risotto

In a wide saucepan, heat the butter and olive oil over medium heat. Add the finely chopped shallot and sauté gently

for 3–4 minutes until soft and translucent, without letting it colour.

Toast the rice

Add the Riso Gallo Risotto rice to the pan and stir for 1–2 minutes until each grain is well coated and lightly toasted.

Deglaze with Prosecco

Pour in the Prosecco and allow it to bubble away, stirring continuously, until almost fully absorbed.

Cook the risotto

Begin adding the hot stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding

the next. Continue for 16-18 minutes, or until the rice is creamy with a slight bite at the centre.

Enrich with mascarpone

Remove the risotto from the heat and fold in the mascarpone until luxuriously creamy. Season with salt and white

pepper to taste. Gently fold in the smoked salmon, allowing the residual heat to warm it without overcooking.

Plate and garnish

Spoon the risotto into warm bowls. Top each portion with a delicate crown of pea shoots, purple radish and garlic

chives, lightly tossed in a drizzle of extra-virgin olive oil. Finish with a scattering of pomegranate seeds and a

generous pinch of the lemon–parsley gremolata, then add a final flourish of fresh lemon zest for brightness.