Chef note
Risotto waits for nobody. Have the prawns, plantain, and garnish ready before the final stock addition goes in.
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Signature fusion
Pan-African Seafood Jollof Risotto with Tiger Prawns and Plantain
Rice & GrainsSignature fusionServes 416 ingredients8 steps
Ingredients
1 cup Arborio rice
2 cups chicken stock
3 tatashe peppers
5 tomatoes
5 rodo peppers, or to taste
1 large onion
2 cloves garlic
1 teaspoon curry powder
1 teaspoon dried thyme
1 tablespoon Italian seasoning blend
2 tablespoons vegetable oil
1/2 cup shredded mozzarella cheese
1 tablespoon Chef Stone's Secret Spice
1 teaspoon freshly ground black pepper
1 ripe plantain
3 large tiger prawns, deveined
Method
1
Blend the tatashe, tomatoes, rodo, and half the onion until smooth. Cook the remaining onion and garlic in the vegetable oil, then add the pepper mix and reduce until the flavour deepens.
2
Stir in the curry powder, thyme, Italian seasoning, and Chef Stone's Secret Spice, then cook briefly until aromatic.
3
Add the Arborio rice and stir to coat every grain in the jollof base.
4
Add the warm stock a ladle at a time, stirring as the rice absorbs each addition, until the risotto is creamy and just al dente.
5
Season and sear the tiger prawns in a hot pan for 2 to 3 minutes per side until just cooked.
6
Slice the plantain and fry until golden and lightly caramelised.
7
Finish the risotto with the mozzarella so it loosens into a glossy, creamy texture.
8
Serve immediately with the prawns and fried plantain on top.
Plating direction
Serve the risotto in a wide, shallow bowl, creating a bed for the three tiger prawns arranged artfully in the center. Garnish with micro-herbs and a drizzle of high-quality chili oil for a touch of elegance and contrasting color.
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