White Pudding Risotto

A delicious, creamy combination of risotto, butter, white wine, and white pudding. The Sausage Man White Pudding is an Irish-style cooked sausage made with pork belly, oats, and a generous dose of white pepper. The combination of these flavours, finished with some crunchy greens on top, creates a wonderful dish that can be enjoyed in every season.

Servings: 4–5 people
Difficulty: Easy

Ingredients

β€’ 1 pack (300 g) Sausage Man White Pudding, casing removed and roughly crumbled
β€’ 300 g Arborio or Carnaroli rice
β€’ 1 medium leek, cleaned and finely sliced
β€’ 1 small onion, finely diced
β€’ 2 garlic cloves, minced (optional)
β€’ 4 sprigs fresh thyme, leaves stripped
β€’ 40 g butter (20 g for cooking, 20 g for finishing)
β€’ 2 tbsp olive oil
β€’ 100 ml dry white wine (optional)
β€’ Approximately 800 ml hot chicken or vegetable stock
β€’ Zest of Β½ lemon
β€’ Salt and black pepper to taste

Method

  1. Remove the casing from the white pudding, crumble it, and fry in a dry pan until browned and the fat has rendered out. Set aside, reserving the rendered fat.
  2. In the same pan, heat 10–15 g of the butter along with a splash of olive oil. Gently cook the onion and leek over low to medium heat for 5–7 minutes until soft and translucent. Add the garlic and thyme and cook briefly.
  3. Add the rice and stir well to coat it in the fat. Toast for about 2 minutes, until the edges of the grains become slightly translucent.
  4. Deglaze with the white wine (if using) and cook until the liquid has almost completely evaporated.
  5. Add the hot stock one ladle at a time, stirring regularly. Only add more stock once the previous ladleful has been mostly absorbed.
  6. After about 12–15 minutes, when the rice is nearly al dente, stir in the cooked white pudding. Continue adding stock until the rice is creamy and tender; this should take about 18–20 minutes in total.
  7. Remove from the heat. Stir in the remaining butter and the lemon zest. Mix vigorously to create a glossy, creamy finish. Season with salt and black pepper to taste.
  8. Serve immediately. If desired, garnish with crispy white pudding crumbs and a drizzle of the reserved rendered fat.

Enjoy!

Many thanks to Simon Lynch for his innovation with white pudding and for sharing this recipe with us!