Peel the prawns and set aside.
Drain the smoked salmon and set aside.
Grate the organic lemon without damaging the white part.
Peel and chop the onion.
Heat 4 tablespoons of oil in a pan and brown the onion over a moderate heat.
Add the rice, brown it for a few seconds, stirring and pour in the white wine.
Let it evaporate for a moment and add 2 ladles of broth and 2-3 tablespoons of lemon juice.
Cook the risotto over medium heat, stirring occasionally.
Add a ladleful of broth at a time, stirring constantly and cooking over a moderate heat, until the risotto is al dente.
A few minutes before the rice is cooked, add the raw prawns and the grated lemon peel.
A minute before serving the risotto with lemon, salmon and prawns , add the smoked salmon and chopped chives.