Beetroot Risotto with Black Pudding & Goats Cheese | BlackPudding.Club

Beetroot Risotto with Black Pudding & Goats Cheese | BlackPudding.Club

This is one of our homemade recipes adding a black pudding twist to the well documented ‘Beetroot Risotto with Goats Cheese’ combination. Black pudding works well with both ingredients so is not out of place in this dish adding even more flavour and an additional texture.

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Beetroot Risotto with Black Pudding & Goats Cheese |…

Beetroot Risotto with Black Pudding & Goats Cheese

Recipe by

Our Homemade Recipes

BlackPudding.Club

Source & Credit

Serves

4 people

Difficulty

Preparation & Cooking Time

Club Summary

This is one of our homemade recipes adding a black pudding twist to the well documented 'Beetroot Risotto with Goats Cheese' combination. Black pudding works well with both ingredients so is not out of place in this dish adding even more flavour and an additional texture.
Thank you to Galbani.co.uk for the image as an 'example' - we last made this dish a few months back and we are only just getting into the habit of photographing our own chef specials!

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Beetroot Risotto with Black Pudding & Goats Cheese

by

BlackPudding.Club

Ingredients

2 Tbsp Olive Oil
400g Beetroot, peeled, trimmed and [bite-size] cubed *1
25g Butter
Olive Oil
1 large Onion, finely chopped
2 cloves Garlic, crushed
300g Arborio Rice
150ml Port
1L hot Vegetable Stock*2
200g Black Pudding, casing removed, crumbled
100g Goats Cheese, crumbled
50g Butter
50g fresh Parmesan shavings
(Sea) Salt & Freshly Ground Black Pepper to season

Method

  1. Heat oven to 180°C / 350F / Gas Mark 4.
  2. Put the beetroot cubes into a plastic bag, add the olive oil & some seasoning and shake the contents ensuring all the cubes are coated. Place on a large sheet of foil on a baking tray and oven cook for 45 minutes or until the beetroot is soft.
  3. Blend 1/2 of the beetroot to make a purée. Set aside the remaining beetroot - keep warm.
  4. Meanwhile, heat the butter with a splash of olive oil with in a large saucepan with a lid. Add the onion, then cook for 3-5 minutes until translucent, adding the garlic for the final minute. Stir in the rice ensuring it is well coated with the butter and oil. Pour over the port, then let the mixture bubble away for 5 minutes.
  5. Stir well, then pour over a ladleful of the stock. Stir again, cover and cook until most of the liquid is absorbed then repeat the process. Continue to cook until the rice is al dente - soft but still firm when bitten.*2
  6. On a medium heat, fry the crumbled black pudding in a little olive oil (or butter) until crispy.
  7. Stir the Parmesan, butter, beetroot purée, beetroot cubes and most of the black pudding through the risotto. Check the seasoning, adjusting to taste.

To Serve:

Place a portion on a plate, topped with the remaining black pudding crumble and the crumbled goats cheese. Serve with some dressed salad leaves and some fresh ciabatta.

Notes

  1. Beetroot options
    First of all, use kitchen gloves when preparing beetroot if you don’t want your hands to get stained purple! If time is an issue you can use the ready cooked, ready prepared beetroot. As per the recipe, pureé half and cube the remaining into bite-size chunks.
    Don't use pickled beetroot, it is too acidic and will spoil the dish!
  2. Hot Stock
    Before you start cooking the risotto, heat the vegetable stock in a separate saucepan to a gentle simmer. Adding a ladleful of stock when it is hot continues the process of cooking. The more you add and the cooler the stock, the more it slows down the cooking process and the end result is never as good - Adding lukewarm or cold stock causes the rice kernels to crack and break. You will end up with a creamy mush with small rice grains instead of whole rice kernels with a creamy coating of sauce.
  3. If you wish to make this as a vegetarian dish, replace the black pudding with a vegetarian black pudding which should enhance the beetroot flavour further (as beetroot extract is sometimes an ingredient).
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