| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 25g | 9g | 53g |
| sugars | fibre | protein | salt |
| 2g | 2g | 40g | 1.8g |
Why I Love British Pork and Black Pudding Risotto
I’d like to take you on a culinary journey to the United Kingdom, to experience the delight of an exquisite British dish: Pork and Black Pudding Risotto. Inspired by the warm and comforting nature of traditional British cuisine, I decided to put my own twist on this classic risotto. What sets it apart from others is the perfect harmony of flavors and textures, from the tender pieces of pork to the slightly gamey taste of black pudding, and the satisfyingly creamy risotto rice.
The Striking Flavor Fusion
This Pork and Black Pudding Risotto captures a remarkable balance of bold flavors. The pork tenderloin, cut into small pieces and cooked to perfection in olive oil, provides succulence to the dish. The black pudding, a favorite ingredient of renowned British Chef Marco Pierre White, adds a unique depth of flavor that harmonizes well with the creamy, cheesy risotto.
The Charm of Simplicity
Despite the tantalizing flavors, this recipe doesn’t call for any obscure or hard to source ingredients. The journey begins with a base of finely chopped onion and minced garlic sautéed in olive oil, to which Arborio rice is added and toasted, locking in a nutty flavor. A generous pouring of white wine lends a sophisticated edge, merging seamlessly with the slowly added chicken stock, stirred consistently for the risotto’s signature creaminess.
The crowning glory of this recipe is undeniably the crumbled black pudding, stirred in near the end of cooking. This gives the risotto an appealing dark color and enriches the taste. A sprinkling of parmesan cheese, adding a vibrant tang to the dish, and a final touch of salt and pepper make this Pork and Black Pudding Risotto a veritable feast for the senses.
Though my New Orleans roots and French heritage have deeply influenced my love of food, I have a great admiration for the culinary traditions of other cultures. This British inspired dish has been a revelation, a delightful balance of rustic, hearty ingredients and sophisticated, gourmet execution. It holds up powerfully to my Creole-infused palette and adds a new dimension to my repertoire.
What You’ll Need
- 2 tablespoons olive oil
- 1 pound pork tenderloin, cut into small pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup white wine
- 6 cups chicken stock
- 1 cup black pudding, crumbled
- 1/2 cup parmesan cheese, grated
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Method
Step One
Heat the olive oil in a large pan over medium heat. Add the pork tenderloin pieces and cook until they are browned and cooked through. Remove the pork from the pan and set it aside.
Step Two
In the same pan, add the finely chopped onion and minced garlic. Sauté until the onions become translucent.
Step Three
Add the Arborio rice to the pan and stir it around to coat it in the oil and onion mixture. Sauté the rice for about 2 minutes until it becomes slightly translucent.
Step Four
Pour in the white wine and stir the rice mixture until the wine has been completely absorbed.
Step Five
Add the chicken stock to the pan, one cup at a time, stirring continuously. Wait until each cup of stock is absorbed before adding the next. This process should take about 20 minutes.
Step Six
Once all the chicken stock has been absorbed and the rice is cooked, add the crumbled black pudding to the pan. Stir to combine and heat through.
Step Seven
Add the cooked pork tenderloin back into the pan, followed by the grated parmesan cheese. Season with salt and pepper to taste. Stir well to combine everything and make sure the pork is heated through.
Step Eight
Serve the risotto hot, garnished with the freshly chopped parsley.
