Mushroom Risotto with Black Pudding and Truffle Oil

Name: Mushroom Risotto with Black Pudding and Truffle Oil
Yield: Serves 4
Cuisine: British
Ingredients: 100 ml dry white wine; 2 tbsp extra virgin olive oil; 300 g risotto rice (Arborio or carnaroli); 300 g risotto rice (Arborio or carnaroli); 2 heaped tbsp parmesan cheese, grated; 2 heaped tbsp freshly chopped parsley; 4-8 slices Stornoway black pudding; 200 g chestnut mushrooms, chopped; Truffle oil; 300 g risotto rice (Arborio or carnaroli); 1 small onion, peeled and chopped; 60 g butter; Approx. 900 ml chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

Mushrooms and truffle oil are a match made in heaven, and mushrooms work well with black pudding. Perhaps unsurprisingly, then, the three marry well too. Take your time with this risotto, stirring patiently until the rice has absorbed just enough stock to become cooked but not stodgy; it should always have a little bite.

Ingredients

Approx. 900 ml chicken stock
60 g butter
1 small on

Europe
United Kingdom
Main course
Gluten-free
Scotland

Method

Bring the stock to a simmer and keep hot.

Heat half the butter in a large pan and cook the onion until soft. Add the rice, stir until coated and then add the wine, cooking until evaporated. Add the hot stock ladle by ladle, stirring, only adding another ladle once the previous one has been absorbed. You may not need all the stock; cook till the rice is al dente.

Meanwhile, heat