Beetroot risotto with Stornaway black pudding
Yes I know I’m cooking lots with Stornaway black pudding. But it’s such a wonderful ingredient that so would you if the shop round the corner sold it! (Thank you Alan Beveridge). The richness of flavour from it works so well with the earthy sweetness of the beetroot and the fennel just brings a bit of bite to proceedings.
Large black pudding cut into 12 1/2″ slices
300g cooked beetroot chopped into 1cm cubes
4 shallots chopped
2 cloves garlic finely chopped
1/2 small fennel bulb finely diced
250g risotto rice (preferably nano vialone)
Good splash red wine
750ml beef stock (homemade beef broth ideal)
Leaves from 6 or 7 sprigs thyme
1tbsp creme fraiche
Handful chives coarsely chopped
Good grating hard cheese (parmesan, pecorino, bonnet)
Olive oil for frying
- Soften the shallots and garlic in a good sized saute pan or similar and then add fennel and cook for another minute or so.
- Add the rice and cook gently for 5 minutes then add the beetroot and thyme. Raise the heat and splash in the wine and evaporate. Then add the warm stock a label at a time, cooking as standard risotto.
- As the risotto is approaching being ready fry the sliced black pudding in a separate pan with a little oil then pat the slices dry. When the rice is al dente (15-20 minutes) take off the heat, stir through the creme fraiche, cheese and chives and serve.