Black Pudding Risotto Recipe
British blood sausage stars in this delicious Anglo-Italian black pudding risotto recipe, it is joined by bacon, broad beans and garden peas, and it is stunning!
Servings 2 Servings
Calories 1105kcal
Ingredients
- 150 g Arborio Rice ¾ Cup
- 500-625 ml Hot Vegetable Stock 2-2½ Cups
- 2 Sprigs Fresh Thyme
- 175 ml White Wine ¾ Cup
- 35 g Butter 2 tablespoon + 1 teaspoon
- 1 Small-Medium Echalion or Banana Shallot 35g
- 5-6 Rashers Smoked Streaky Bacon 125g
- 100 g Peas ⅔ Cup (Defrosted if frozen)
- 100 g Broad Beans ⅔ Cup (Defrosted if frozen)
- 175 g Black Pudding 6oz
- 1 tablespoon Cooking Oil
Instructions
- Peel and dice the shallot as finely as you can.
- Cut the bacon into 5mm thick strips.
- Remove the skin from the black pudding and cut it into a 1cm (½") dice.
- Heat the stock in a small (15-17cm or 6-7") saucepan and keep it hot (but not boiling) as you cook.
- Melt the butter in a 28cm or 11" skillet over a medium heat, and when the butter foams, add the bacon and thyme, then cook gently for 5-6 minutes or until the bacon begins to go golden.
- Add the diced shallot and cook for another 2-3 minutes,
- Tip in the arborio rice and stir continuously for 3-4 minutes.
- Pour in the wine, again stirring continuously until almost all of the wine has disappeared.
- Add the vegetable stock little by little, starting with around 50ml at a time. Stir continuously for the first two additions and again cook until almost all of the stock has gone.After the first two additions, you can add the stock in 100ml portions and just stir it occasionally.
- Whilst the risotto is cooking, defrost the peas and broad beans by running them under cold water, then peel the leathery skins from the broad beans.
- Once the risotto has pretty much finished cooking, stir in the peas and broad beans and stir to heat through, then remove from the heat, cover and allow to sit for 5 minutes.
- Just before you add the peas and broad beans to the risotto, heat a second non-stick frying pan (20cm or 8") over a medium-high heat and add the black pudding and fry until nicely cooked. This should take 5-7 minutes.
- Just before serving, remove the thyme and stir through the black pudding, reserving a few pieces for the top and serve.
Nutrition
Serving: 1 | Calories: 1105kcal | Carbohydrates: 49g | Protein: 43g | Fat: 74g | Saturated Fat: 29g | Polyunsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 2593mg | Fiber: 6g | Sugar: 9g
