Crevettes and Black Pudding Risotto with Mushrooms

This dish combines succulent crevettes with the rich, earthy flavors of black pudding, all nestled in a creamy risotto infused with mushrooms. The balance of textures and flavors makes it a delightful main course that's both traditional and creatively modern, perfect for seafood lovers looking for something unique yet comforting.

Ingredients:

• 200g crevettes, peeled and deveined
• 100g black pudding, sliced
• 1 cup Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable stock, warmed
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1/2 cup white wine
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown.
3. Stir in the Arborio rice and toast for 1-2 minutes, allowing the rice to absorb the flavors.
4. Pour in the white wine and stir until it's mostly absorbed by the rice.
5. Begin adding the warmed stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more, continuing until the rice is creamy and al dente (about 18-20 minutes).
6. In a separate pan, cook the black pudding slices over medium heat until crispy on both sides. Remove and set aside.
7. In the same pan, quickly sauté the crevettes until they turn pink and opaque, about 2-3 minutes.
8. Once the risotto is cooked, stir in the butter, season with salt and pepper, and fold in the crispy black pudding and sautéed crevettes.
9. Serve the risotto hot, garnished with fresh parsley.