Creamy Black Pudding Risotto

1.Heat the olive oil in a large pan over medium heat.

2.Add the finely chopped onion and minced garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

3.Add the Arborio rice to the pan and stir well to coat the rice with the oil, onion, and garlic. Cook for 2 minutes until the rice is slightly toasted.

4.Pour in a ladleful of the chicken or vegetable stock and stir continuously until the liquid is absorbed by the rice.

5.Continue adding the stock, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 15-20 minutes.

6.Once the rice is creamy and cooked to al dente, add the diced black pudding to the pan. Stir well to combine and cook for an additional 5 minutes until the black pudding is heated through.

7.Reduce the heat to low and pour in the whole milk. Stir continuously until the milk is fully incorporated and the risotto is creamy.

8.Stir in the grated Parmesan cheese until melted and well combined. Season with salt and black pepper to taste.

9.Remove the pan from the heat and let the risotto sit for a couple of minutes to thicken slightly.

10.Serve the creamy black pudding risotto hot, garnished with freshly chopped parsley.