Asparagus Risotto with a Black Pudding Crumb

Tue, 23 April 2024

INGREDIENTS:

· 1 Tbsp Extra Virgin Olive Oil

· 1 Tbsp Butter

· 2 Yellow Onions, Finally Diced

· 8 Cloves Of Garlic, Finally Smashed

· 1 Tbsp Chopped Thyme Leaf’s

· 70g Arborio Rice Per Person- 280g

· Pinch Of White Pepper

· 1 Wine Glass Of White Wine Or A Zesty IPA Or Even Cider

· 1l to 1.5l Of Vegetable Or Chicken Stock, A Stock Cube Dissolved Is Fine

· 2.5 Cups Of Finally Grated Pecorino Or Parmesan Or Vintage Irish Cheese

· 2 Tbsp Butter

· 2 Tbsp Good Balsamic Vinegar

For The Rest

· ½ Chub Of Black Pudding

· 2 Bunches Of Asparagus

· 2 Tbsp Extra Virgin Olive Oil

· 1 Tbsp Balsamic

· Salt And Pepper

 

METHOD:

1. Preheat the oven to 180°C.

 

2. Before we start cooking, let’s get everything ready to go – mise en place, baby! Ensure the onions are finely diced, as close to the size of the rice as possible. Wash the rice under cold running water, puree the garlic, chop the thyme, get the stock ready, and grate the cheese. Have everything ready to go.

 

3. In a wide-based pan/pot placed over low heat, add the oil and butter. When the butter starts to foam, add the onions along with a pinch of salt and white pepper. Cover with a lid and cook gently for 4 to 5 minutes until soft and translucent. Add the garlic and thyme, stir, and cook for another 2 minutes. Remove the lid, add the washed rice, and cook for another 2 minutes. Add the wine, increase the heat

slightly to simmer the wine until it reduces by 75%. The trick to great risotto is not adding all the stock in one go. I like to add about 25% of it and cook it into the rice slowly until it reduces, then I add more and repeat this process until the rice is almost cooked. It’s all about adding a bit, tasting, judging, and repeating.

 

4. While the risotto is cooking, crumble up the black pudding with your hands or a knife and spread it across a parchment-lined tray. Pop it in the oven for 7 to 10 minutes or until it's cooked and crispy. Remove and set aside. For the asparagus, preheat a griddle pan over medium to high heat. Toss the asparagus with olive oil, balsamic, salt, and pepper. When the griddle is hot, add the asparagus and cook until charred and al dente. Set aside.

 

5. When the risotto is al dente, remove from the heat, add 2 cups of cheese and 2 tbsp of butter, and toss vigorously until creamy and delicious. Adjust the consistency with some stock if needed. Add to a plate along with some asparagus and dust with the remaining cheese and the black pudding crumb. Top it off with a playful drizzle of balsamic and enjoy this one!