Clonakilty, in scenic West Cork, has been synonymous with black pudding since Philip Harrington developed a recipe for it at his butcher shop on Sovereign Street (now Pearse Street) in the 1890s. Years later, Edward Twomey took over the shop and the recipe from Harrington, and today the Clonakilty brand remains Ireland’s best known. At An Súgán, a pub and restaurant a short distance from Twomey’s, the O’Crowley family likes to include it on the menu in a variety of ways, including this risotto, often one of their daily specials.
SERVES 4
2 tablespoons canola oil
1 black pudding, cut into ½-inch-thick slices
6 cups homemade chicken stock (page 60), canned low-sodium chicken broth, or 6 chicken bouillon cubes mixed with 6 cups boiling water
½ cup (1 stick) plus 2 tablespoons unsalted Kerrygold Irish butter
1 tablespoon extra virgin olive oil
3 shallots, minced
8 ounces white mushrooms, sliced
1 cup Arborio rice
Salt and freshly ground pepper to taste
1 In a large skillet over medium heat, warm the oil. Fry the slices of pudding for 3 to 4 minutes on each side, or until browned. Cut each slice in half and set aside.
2 In a medium saucepan over medium heat, bring the stock or broth to a boil. Reduce the heat to low and keep warm.
3 In a large skillet over medium heat, melt the butter with the olive oil. Add the shallots and cook for 2 to 3 minutes, or until soft but not browned. Add the mushrooms and cook for 2 to 3 minutes, or until tender. Add the rice and stir until coated with the butter. Add the warm stock, ¼ cup at a time, and stir constantly to prevent the rice from sticking to the pan. When the rice has absorbed the liquid, add another ¼ cup. Continue adding the stock and stirring for 20 to 25 minutes, or until all the stock has been used. Stir in the pudding, season with salt and pepper, and cook for 1 to 2 minutes, or until the pudding is heated through.