- 220 g (1 cup) samp
- 500 ml water for soaking
- 1 L water, for cooking
- 5 ml salt
- 30 ml oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 100 g large brown mushrooms, sliced
- 625 ml (2½ cups) cooked samp
- 750 ml hot chicken stock
- 125 g Parmesan cheese, finely grated
- 15 g fresh rosemary, chopped
- 15 g fresh parsley, chopped
- 60 g butter
- To make the samp: Soak the samp in water for 1 hour. Drain the water and place the soaked samp in a medium saucepan. Pour fresh water over the samp in the saucepan. Cook for 1 hour, stirring occasionally until the samp has swelled up and is soft, but still has a ‘bite’ to it. Set aside.
- To make the risotto: In a large frying pan, heat the oil and sauté the onion for 4 minutes until soft and translucent, but not caramelised. Add the garlic and cook for 1 minute. Now add the mushrooms and sauté for 4 minutes until soft and slightly crunchy.
- Add the samp and stir well. Pour in the hot chicken stock about ¼ cup at a time, stirring gently until all the stock has been transferred to the pan. Continue stirring until the samp has a creamy consistency.
- Stir in the Parmesan and herbs. Add the butter and stir until melted. Keep warm as the dish is now ready to serve.