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Grid Iron Meat

Risotto with Confit Chicken, Black Pudding, and Pancetta

This risotto combines creamy, comforting rice with the deep, savoury flavours of shredded confit chicken, earthy black pudding, and crispy pancetta. Each ingredient brings unique texture and taste: the risotto is silky and rich, the black pudding adds a subtle meatiness, and the pancetta lends a delightful crunch. Perfect for a hearty, satisfying meal, this dish is ideal for impressing at dinner or indulging in a cosy night at home.

INGREDIENTS
  • 300g risotto rice (such as Arborio)
  • 1.2 litres hot chicken stock (keep on a low simmer)
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 120ml dry white wine
  • 200g confit chicken, shredded
  • 100g black pudding, diced
  • 100g pancetta, sliced
  • 50g grated Parmesan cheese, plus extra to serve
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
METHOD

  • Prepare the pancetta: In a small frying pan, cook the pancetta over medium heat until crispy. Once golden and crisp, remove with a slotted spoon and set aside on paper towels to drain. Reserve a bit of the pancetta fat for added flavour.
  • Sauté the aromatics: In a large, heavy-bottomed pan, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking gently until the onion is soft and translucent.
  • Toast the rice: Add the risotto rice to the pan, stirring for 2–3 minutes until the grains are coated and slightly translucent. This step ensures the rice absorbs more flavour during cooking.
  • Deglaze with wine: Pour in the white wine, stirring until it’s mostly evaporated. This adds depth to the risotto.
  • Cook the risotto: Begin adding the hot chicken stock one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue for about 18–20 minutes, or until the rice is creamy and cooked al dente.
  • Add the black pudding and chicken: When the rice is nearly done, gently fold in the diced black pudding and shredded confit chicken. Cook for another 2–3 minutes, allowing the chicken to heat through and the black pudding to release its flavours.
  • Finish with Parmesan: Stir in the grated Parmesan, adjusting the seasoning with salt and black pepper if needed.
  • Serve with pancetta: Dish up the risotto into bowls, topping each serving with a sprinkle of crispy pancetta. Garnish with fresh parsley and extra Parmesan if desired.

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Fresh Blood Black Pudding

Fresh Blood Black Pudding – Half Stick

As seen on Friday Night Feast, few people produce traditional, fresh blood black pudding.

This pudding made by Fruit Pig is a sumptuous mix of fresh blood, oats, pearl barley, onion, fat, spices and a handful of sultanas.

Grill or fry….get the outside crunchy and serve.

Ingredients: Fresh, local pig’s blood, British outdoor-reared pork fat, British oats and barley (Gluten), onions, salt, spices. There is no wheat, maize, dairy, chilli, nitrite, nitrate or sulphate in our black pudding.

Also available as a gluten free version.

£7.98

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Side Dishes

  • Simple Green Salad – A mix of peppery rocket, watercress, and baby spinach with a light lemon vinaigrette cuts through the richness of the risotto.
  • Roasted Asparagus with Lemon Zest – Lightly roasted or blanched asparagus drizzled with a touch of olive oil and sprinkled with lemon zest brings a fresh, crisp element.
  • Garlic Green Beans – Sauté green beans with garlic and a squeeze of lemon juice for a side that’s crisp and flavourful.
  • Braised Kale or Spinach – Gently braised greens, perhaps with a hint of garlic and a touch of balsamic vinegar, offer earthiness that complements the black pudding.
  • Roasted Root Vegetables – A mix of carrots, parsnips, and beetroot, roasted until caramelised, adds a sweet, earthy contrast that pairs well with the savoury risotto.

Matches with Key Ingredients

  • Black Pudding – Pairs well with earthy vegetables like mushrooms or caramelised onions. Try adding a side of balsamic-glazed mushrooms for a complementary taste.
  • Pancetta – Since pancetta is crisp and salty, consider sides that lean on fresh or acidic flavours, like pickled vegetables or a small bowl of marinated olives.
  • Confit Chicken – Match with something mild and comforting, like buttered baby potatoes or a few slices of crusty bread to mop up any extra risotto sauce.

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Preparation Time: 15 minutes
Cooking Time: 30 minutes

Hot Tips

  • Stirring the risotto frequently helps to release the starches, creating a creamier texture.
  • Adding the black pudding and confit chicken towards the end keeps their textures distinct and prevents overcooking. Reserve some chicken and black pudding to sprinkle on top of each dish.
  • For extra richness, stir in a knob of butter just before serving.

Pairings

Wine Pairings

  • Pinot Grigio – Light and crisp, with subtle fruit notes that won’t overpower the risotto but will balance its richness nicely.
  • Chardonnay – Look for one with a touch of oak or creaminess, which will complement the chicken and black pudding without being too heavy.
  • Chianti – A medium-bodied Italian red with good acidity, Chianti can cut through the richness and provide earthy, cherry notes that pair well with black pudding.
  • Riesling (dry) – A dry Riesling with citrus notes and acidity can add a refreshing contrast to the creamy risotto.

Beer Pairings

  • Belgian Blonde Ale – With its slight sweetness and low bitterness, a Belgian Blonde brings a mellow malt flavour that pairs nicely with the risotto.
  • English Brown Ale – This style of beer has mild nuttiness and caramel tones that echo the black pudding’s earthiness and complement the pancetta’s saltiness.
  • Amber Lager – Lightly malty, amber lagers are a smooth match that won’t overwhelm the dish’s delicate flavours.

Non-Alcoholic Options

  • Sparkling Apple Juice – A chilled sparkling apple juice brings sweetness and acidity, helping cut through the richness.
  • Herbal Iced Tea – A cold, unsweetened herbal tea, such as mint or chamomile, offers a refreshing contrast to the risotto’s warm, savoury notes.
  • Ginger Beer – The subtle spice of ginger beer adds a bit of zip and freshness to balance out the dish.

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