Bury Black Pudding & Butternut Squash Risotto
Method
Peel, de-seed and dice the butternut squash into 1cm chunks, lightly fry in a little oil to soften and colour.
Dice the onion and add to a deep saute pan with a little oil and butter and garlic. Saute until translucent.
Add the rice to the onion and continue to cook for a little longer until the rice also becomes translucent.
Add the wine to the pan and cook until the rice has totally absorbed the liquor.
Ladle by ladle, add the stock stirring between each addition and ensuring that the stock is absorbed before adding the next ladle.
It is important that the rice should never sit still while making risotto. Do not leave the pan unattended.
Keep stirring and adding stock as required until all the stock is used up.
The rice should be cooked but still have a firmness to bite.
Now add the parsley, a knob of butter and the Parmesan cheese and combine into the rice.
The risotto should now have taken on a rich, thick, glossy texture. This is your risotto base.
Take the butternut squash, which should now be sweet, softened and slightly coloured and stir through the risotto, break down some of the pieces and leave other whole to your preference.
Season to taste.
Slice the Bury Black Pudding and lightly fry or grill to achieve a crispy texture.
Top the risoto with the crisp pieces of Bury Black Pudding, ground black pepper and a drizzle of olive oil before serving.
Ingredients
300g x Arborio rice
1.5l x Vegetable stock
1 x Butternut squash
1 x White onion
190g Bury Black Pudding
100g Grated Parmesan
1 x Clove garlic
100ml x White wine
Extra virgin olive oil
Sunflower oil
Butter
1tsp Chopped parsley
Salt
Black pepper