Toasted Pearl Barley Risotto with Stornoway Black Pudding | Tom Kerridge

1. Put the barley onto a tray and roast in a preheated oven at 180°C / 350°F / gas mark 4 for 20 minutes until it is toasted and brown. Remove from the oven and set aside to cool.
2. Heat up a large nonstick frying pan and drizzle in a little oil. Fry the diced black pudding until crispy. Drain on kitchen roll and keep to one side.
3. Finely dice the onion and heat up a large saucepan. Add the rapeseed oil and 25g of the butter to the pan. When melted, add the chopped onion and stir until soft and cooked.
4. Add the pearl barley and cook on low heat for 3-4 minutes. Add about ¼ of the chicken stock to the barley and cook until the liquid has been absorbed. Repeat until the stock has gone and the barley is cooked, but still has a little bite to it – about 40 minutes.
5. When cooked, add the crispy black pudding, mascarpone, parmesan and the remaining butter. Stir and remove from the heat. Leave to rest for 2-3 minutes. Season and add the cider vinegar. Stir in the chopped chives and spinach. It may need loosening a little, if so, just use hot water or any remaining stock.

To Serve:
Serve immediately with a drizzle of oil and some extra parmesan (if desired)!