Serves: 6Prep Time: Cook Time:

This is a classic mushroom risotto topped with Clonakilty Black Pudding Crumb. The perfect Italian main course for a midweek meal or for easy entertaining.


50g dried porcini mushrooms

3 dried shitake mushrooms

650g mushrooms – chestnut, field or button –

or a mix of all

7 tbsp olive oil

3 garlic cloves, peeled and sliced

Sea salt and fresh black pepper

2 tbsp chopped fresh parsley or marjoram or basil

½ lemon, juiced

1 litre chicken stock

150g butter, diced

1 medium red onion or brown, peeled and finely diced

300g risotto rice

65ml either white wine or extra dry white vermouth, or half of both

175 g parmesan, freshly grated

4 x 1 cm slices Clonakilty Black Pudding


a small handful of enoki mushrooms fried in olive oil, to serve


  1. Clonakilty Black Pudding crumb – in a small non-stick fry pan over medium heat, pan fry the Clonakilty Black Pudding 2 minutes each side, then set aside to cool. This is ready to crumble over the dish when serving.
  2. Heat the chicken stock in a pan, add the dried mushrooms and simmer for 10 minutes. Strain the stock, preferably through muslin to remove and grit from the mushrooms and put back on the heat to keep warm on a gentle simmer – keeping the mushrooms that are now reconstituted and squeeze them dry.
  3. Finely dice the mushrooms, keeping a few whole if you like and put them back in the stock.
  4. Heat 4 tbsp of the olive oil in a large fry pan until hot, and the sliced mushrooms and fry stirring constantly until the mushrooms are nicely browned all over. Remove and set aside.
  5. Wipe clean the pan, add another tbsp olive oil and gently fry the garlic with the diced porcini and shitake mushrooms. Add the cooked mushrooms back to the pan, season with salt and pepper, add the lemon juice and half the herbs. Turn off the heat and keep warm.
  6. In a large casserole dish or heavy-bottomed fry pan melt 75 g of the butter and remaining oil, fry the onion until soft, 10 – 15 minutes. Add the rice and remove from the heat. Stir the rice until coated in butter and oil for a minute. Return to the heat and add 2 ladleful’s of hot stock, just enough to cover the rice. Simmer, stirring until the liquid is nearly all absorbed into the rice. Continue adding a ladleful like this until each absorbed. This can take 15 – 20 minutes.
  7. Once almost all the stock has been absorbed by the rice you want the rice to have a creamy coating yet be al dente.
  8. Lastly add the remaining butter, mushrooms, vermouth and/or wine, remaining parsley and Parmesan- stir very carefully and gently to mix. Sprinkle over the Clonakilty Black Pudding crumb and optional fried enoki mushrooms.

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