top of page
  • NFMK

Colin Currie’s Stornoway Black Pudding Risotto

Stornoway Black Pudding is a marvellous ingredient, delicious and nourishing. I fancied making a risotto featuring it, but when I googled ‘black pudding risotto’, most recipes just added it at the end as a crispy afterthought. I wanted a dish that had the good stuff as the principal ingredient, at the heart of the dish, and for the purposes a risotto, added near the beginning of the cooking process. The result is the below recipe which is extremely tasty and of a glorious texture. Enjoy!!


Serves 4

Butter and Olive Oil

2 decent-sized Banana Shallots, diced

1 small Carrot, diced

1 stick of Celery plus some of those lovely leaves too, diced

1 Red Pepper, roughly chopped, leave some texture

2 cloves Garlic, crushed and chopped vaguely

200g Stornoway Black Pudding, crumbled

225g high quality Risotto Rice, rinsed/sieved.

About a third of a bottle of White Wine

500ml Good Chicken Stock - store bought or, better still, homemade and including some spice/heat (chillies)

Parmesan Cheese - you know what you need to do/how much might be involved

Generous grab of Parsley

Heat an attractive risotto pan - mine was red to match the peppers.

Add in a decent knob of butter and a 'Gordon Ramsay tablespoon' of olive oil.

Throw in the shallots and stir for a few minutes, taking them to the brink of caramalisation.

Add in the carrot, celery.

Add the pepper.

Garlic - in. Keep stirring!

Crumble in the black pudding. Inhale deeply.

Turn up the heat and chuck in the rice.

At this point, season - salt and pepper.

Sloosh in the wine - be generous with the pouring but you can afford to be careless with the vintage, any plonk off the shelf will do here.

Let the wine bubble away and the alcohol burn off. Maintain the stirring. Get the stock ready on the adjacent burner.

Start adding the stock, one ladleful at a time. Keep stirring, allowing the texture to enrichen with every liquid addition.

After about 20 minutes, your rice will be cooked through and will maintain a decent ‘bite’ in its texture. Check the seasoning and adjust if necessary.

Remove the risotto from the heat.

Finish it with finely grated parmesan cheese, and additional butter. Roughly chopped parsley is your clincher here. Grind that pepper over.

Lastly..,you’re within your own four walls. If you add a lovely poached egg, one per person, no-one need know or look on askance.

71 views0 comments

Recent Posts

See All

I adored these as a child, and now my own family gets very excited polishes them off in no time! They can make an easy dinner when feeding a crowd, as a lot of the prep can be done beforehand. They’re

What makes this recipe special, besides being Welsh, is the Laverbread! A traditional Welsh delicacy, it’s a seaweed (like Nori, but prepared differently), normally missed with oatmeal and served with

bottom of page