Clonakilty Blackpudding and bacon risotto

A glorious combination - Clonakilty Blackpudding & Bacon Risotto!

"Rather than serve it with a traditional breakfast, I thought a good use would be to crumble some into a good risotto. I can remember some years back eating a paella in Valencia which used their version of the black pudding, morcilla, and it was amazing. So that's where the idea came from.

The resulting risotto is rich and fulfilling and although the Irish will probably question my use of their fine product in an Italian staple, all I can say is, try it and see! Thanks Clonakilty." - David Hall

Black Pudding and Bacon Risotto

Serves 4

2 tbsp olive oil
4 rashers of smoked bacon, roughly chopped
1 onion, finely diced
1 clove of garlic, sliced
400g Arborio rice
1 litre hot vegetable or chicken stock
6 thick slices black pudding
100g Parmesan cheese, grated
Salt and pepper

1 - Heat the olive oil in a large deep-sided non-stick pan. Add the bacon and fry until crisp and golden. Remove with a slotted spoon and keep aside on kitchen towel.
2 - Add the onion and garlic to the oil and cook until softened. Stir in the rice then add a couple of ladles of the stock. Bring to the simmer and cook, stirring regularly. Once the stock has almost cooked out, add another couple of ladles of stock.
3 - Continue in this fashion until the rice is cooked through with a slight bite to it. Stir in the cooked bacon and half of the Parmesan cheese and taste for seasoning. Keep warm with a lid on.
4 - Add a little oil to a frying pan and fry the slices of black pudding for 2-3 minutes each side. Crumble some of it into the risotto.
5 - Serve the risotto with more black pudding and Parmesan sprinkled on top



Recipe submitted by David Hall




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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
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