Crecettes with Black Pudding and Mushroom Rice

This dish beautifully blends the traditional flavors of crecettes and black pudding with a creative twist of mushroom-infused rice. The richness of black pudding complements the earthy notes of mushrooms, creating a satisfying and hearty meal. Perfect for a cozy dinner, this dish respects culinary traditions while introducing a delightful flavor profile.

Ingredients:

• 200g crecettes
• 100g black pudding, sliced
• 1 cup Arborio rice
• 2 cups chicken or vegetable stock
• 200g mixed mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Instructions:

1. In a medium saucepan, heat the chicken or vegetable stock and keep it warm over low heat.
2. In a separate large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
3. Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
4. Stir in the Arborio rice, toasting it for about 2 minutes until slightly translucent.
5. Begin adding the warm stock to the rice mixture, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. While the rice cooks, in a separate skillet, cook the black pudding slices over medium heat until crisp on both sides. Set aside.
7. Once the risotto is ready, stir in fresh thyme, salt, and pepper to taste. Remove from heat.
8. To serve, plate the mushroom rice and top with slices of crispy black pudding. Optionally, sprinkle with grated Parmesan cheese.