This recipe has been a staple in our family for a few years now. Joe saw a chef’s presentation at a Good Food and Wine Show in Johannesburg in 2015 when we were promoting Black Mamba, and made a few tweaks to adopt it as his own. His main trick is to make sure that all the rice is mixed and properly covered with olive oil while it’s cooking so it doesn’t get soggy (we like our risotto just a tad on the “al dente” side). This recipe is easy, tasty and children friendly (without Black Mamba). We hope you enjoy!
Claudia & Joe
Ingredients (for 4 people)
1 red onion
1 green pepper
1 kg mixed sea food pack (if frozen, thaw the night before)
500 gr of risotto rice
500 ml of fish stock (we use 2 x 25 gr of concentrate fish stock diluted in hot water)
125 ml of white wine
Salt & pepper to taste
Finely chop the onion, tomato and green pepper.
Heat olive oil in a large frying pan, add the onions, green pepper and seafood mix, and a pinch of salt and pepper. Cook for 2 minutes (making sure the seafood doesn’t overcook) then remove the cooked ingredients and set them aside in a bowl.
Clean the pan and pour enough olive oil to cover the bottom. Heat the olive oil, and when it’s hot, add the risotto rice, making sure that all the rice grains are covered with the oil, then add the white wine and cook at high heat for 1 minute.
After 1 minute, reduce heat to medium, and slowly add the fish stock 100 ml at at time, waiting 1 minute before adding another 100 ml, until you have added 500 ml. After 1 more minute, check that the risotto is “al dente” (firm when bitten) and add the mixed bowl of sea food with onion and peppers, as well as the chopped tomatoes. Mix everything well and cook for another minute. Taste again for salt and pepper.
Cool down, and serve with a generous squeeze of lemon juice, as well as a generous drizzle of Black Mamba Cayenne Chilli Sauce (Joe’s and mine favourite for this specific dish). Enjoy with a chilled glass of white wine for a perfect Sunday lunch.