Toasted Pearl Barley Risotto with Stornoway Black Pudding | Tom Kerridge

Chef Tom Kerridge's Scotch risotto uses pearl barley (the main ingredient of Scotch Broth) as its base which, like rice, takes on all the other flavours within the dish, adding a more robust body in so doing. He's combined this with another great Scottish ingredient, Stornoway Black Pudding.

Recipe by

Tom Kerridge

Source

The Guardian | Food

Serves

6 People

Difficulty

Moderate

Prep Time

1 to 2 hours

Club Summary

Chef Tom Kerridge's Scotch risotto uses pearl barley (the main ingredient of Scotch Broth) as its base which, like rice, takes on all the other flavours within the dish, adding a more robust body in so doing. He's combined this with another great Scottish ingredient, Black Pudding. Tom loves the Stornoway ^*1 variety above any other for its extra oat content and rich seasoning;

"It crispens very easily when fried, making it the perfect texture for a brothy barley risotto."

Stornoway, Scotland

Recipe Credit:

The Guardian | Food

Recipe

Toasted Pearl Barley Risotto with Stornoway Black Pudding | Tom Kerridge

Ingredients

350g Pearl Barley
50g Rapeseed oil, plus a bit extra
350g of Stornoway Black Pudding
1 Onion
100g Butter
1.5L Chicken Stock
2 tbsp Marscapone
100g fresh Parmesan
A splash of Cider Vinegar
1 bunch Chives, chopped
100g Spinach leaves, washed
Salt & Pepper to season

Method

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.
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.
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.
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.
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)!

Recipe Notes

Stornoway
The Stornoway ' product/brand' is registered through the Protected Geographical Indicator of Origin (PGI) EU scheme which encourages diverse agricultural production, protects product names from misuse and imitation and helps consumers by giving them information concerning the specific character of the products.