Jamie Oliver Black Forest Trifle

Jamie Oliver Seafood Risotto. The kind of dish that makes you pause. It’s not just creamy—it’s velvety in that rich, slow-simmered way that tells you someone gave a damn. Layers of ocean brine, sweet tang from roasted tomatoes, and a whisper of fennel that sneaks up on you. I made it one Friday night, trying to impress. Half the wine went into the risotto. The other half disappeared somewhere between peeling crab and watching the mussels crack open. Inspired by Jamie Oliver.

Ingredients Needed

For the Tomatoes:

• 400 g mixed cherry tomatoes, still clinging to their vines
• 2 garlic cloves, thinly sliced like paper
• 15 g rosemary, just the leaves
• A good glug of olive oil

For the Sea Creatures:

• 6 raw langoustines, or big juicy prawns (shells on—yes, that’s the point)
• 300 g mussels, scrubbed until they shine
• 500 g clams, cleaned and slightly terrifying
• 4 squid (300 g total), gutted, sliced, misunderstood
• 300 g cooked white crab meat, flaked and hopeful

Risotto Stuff:

• A pinch (big pinch) of saffron
• 1 large onion, rough chop
• A heart of celery (yes, the heart—use the good part)
• 1 bulb of fennel, firm and fragrant
• 400 g risotto rice (Arborio, or whatever’s nearby)
• Half a glass of white wine, or rosé if that’s all you’ve got
• 1.6 litres fish stock, real if you can swing it
• 30 g butter, actual butter, not “spread”
• 30 g Parmesan, grated fine so it melts into nothing
• Extra virgin olive oil, obviously

How To Make Jamie Oliver Seafood Risotto

1. Start with the tomatoes. Boil some water, drop them in for half a minute, then shock them cold. The skins slide off like magic. They go into a tray with garlic and rosemary, tossed in olive oil until they glisten. Roast them slow—160°C—for 40 minutes. They collapse into themselves, sticky and sweet.
2. Meanwhile, dismantle the langoustines. Pull the heads, tear the shells, chop the meat. Tap the mussels and clams like you’re coaxing secrets. Slice the squid into ribbons. Sift through the crab with your fingers—watch for crunch.
3. Saffron into a cup with hot water. It blooms like a sunset.
4. Dice the onion, celery, fennel—keep the leafy bits. In a big, wide pan, olive oil goes in first, then the veg. Let it soften. Not brown, just sleepy. Stir the rice in. It crackles. Then wine. That sharp, bright smell—it’s lovely, isn’t it?
5. Now the dance. Ladle by ladle, feed the rice with hot stock. Stir, always stir. It’s needy. Around minute 16 or so, it softens, with just a whisper of bite left. That’s your cue.
6. In with the saffron water. The shellfish too. Mussels and clams start to open like little gifts. Then squid. Crab. Langoustine. It all feels like too much, but somehow—it works.
7. Butter and Parmesan—toss them in. Stir like you mean it. Lid on. Let it breathe for a minute.
8. Plate it up. Tomatoes go on top, roasted and rich. Fennel and celery leaves flutter down. A final pour of good olive oil.

Why I Love This Recipe

I made this risotto for people I care about. The kind of meal you make when words won’t do. There’s something primal about it—shells cracking, broth bubbling, your hands covered in seafood. Everyone around the table, bowls warm, spoons clinking. I’ll never forget that night.

Recipe Tips

• If the seafood smells off, ditch it. Trust your nose.
• Homemade stock changes everything. Seriously.
• Stir with purpose. It’s not just about mixing.
• Time the seafood—no one likes rubbery squid.
• Eat it straight away. Risotto has no patience.

How To Store This Jamie Oliver Seafood Risotto

• Room Temp: You’ve got maybe an hour. Then it’s fridge or bust.
• Fridge: Seal it up tight. Two days, tops. It fades fast.
• Freezer: You can freeze it, sure. But it won’t be the same. Texture gets weird. Still… it works in a pinch.
• Reheating: Add a splash of stock or water. Low and slow on the stove. Or microwave it—but stop halfway, stir, then finish. Oven works too—foil-covered dish at 175°C.

Nutrition (per person):

• Calories: 551
• Carbs: 66.1g
• Protein: 38.4g
• Fat: 14.7g
• Sugar: 6.2g
• Fibre: 5.9g
• Sodium: 2.2g

Let’s Answer a Few Questions!

Can I use frozen seafood?
Yes. Thaw it fully. Pat it dry. Don’t drown your risotto.

What rice is best?
Arborio, always. Carnaroli if you’re fancy.

Can I prep ahead?
Kinda. Chop things, roast the tomatoes. But the final steps? They need to happen in the moment.

How do I know the seafood’s done?
Mussels and clams open. Squid goes opaque. Langoustine turns white and firm. Trust your eyes.

No wine—what then?
Splash of broth. Squeeze of lemon. Done.

Try More Recipes:

• Jamie Oliver Black Forest Gateau Recipe
• Jamie Oliver Cinnamon Rolls
• Jamie Oliver Microwave Chocolate Pudding