Samp & Mushroom Risotto.

An african twist to an italian classic.

They say necessity is the mother of all invention. But I haven’t quite known this till moving down to Livingstone. The population being so small, there just isn’t enough demand to sustain a variety of products and services. Sadly, this affects food options quite a lot.

So….without arborio rice or parmesan cheese, here how I made this risotto.

You will need…

2 cups Samp

1 cup Mushrooms

¼ Cup Milk

2 cups Chicken stock (hot)

1 small Onion

1 tbsp Butter

1 clove Garlic grated

2 tbps vegetable Oil

Parsley to garnish


Drain the samp after soaking overnight and place it in a large pot, then cover it with clean water. Cook for about 1 hour, adding water if necessary, until samp has swelled up and is soft but still has bite to it. Set aside.

Pour the chicken broth into a pot and bring it to a simmer over low heat.
Heat butter and oil over medium heat in a deep saucepan, then add chopped onion and garlic. Sauté for about 2 mins and follow through with mushrooms. Cook for another 3-4 minutes.
Stir in the samp, letting the oils coat the grain for a minute, then add 1/4 cup of the chicken stock and stir until almost completely absorbed.
Continue to add chicken stock to the pan, 1/4 cup at a time and stirring gently until all the stock has been transferred to the pan. Give this another 2-3 mins to cook down before adding your ¼ of milk.
Let the risotto warm up a little before removing from heat. Taste and season with salt and pepper. Serve immediately

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