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Risotto de Bacalhau com Morcela e Feijão Branco❦Salt Cod Black Pudding Risotto with Cannellini Beans

I know what your thinking, this is a rather improbable food combination. Well it actually isn't! The Portuguese have been combining cured pork meats with fish for centuries. And while you may not know it, it is delicious. Like chouriço and scallops or the very famous pork and clams dish from Algarve called, Carne de Porco à Alentejana, the possibilities are endless. Morcela is Portuguese blood sausage. You can find it online or at any good Portuguese deli in London. If you can't source the salt cod, fresh cod works perfectly too. This dish came about as an experiment and turned into one of the most delicious risottos I have ever had. Do not skip the poached egg topping, once you break into it, stir it through the rice to make it even creamier. It is super easy and I have included a link to a great youtube video below.

I use Carnaroli rice for all my risottos. It really is the caviar of risotto rice. The grains cook up beautifully and hold their shape. Here's a little secret, this risotto was virtually no stir! Yup...no slaving over the pot, laboriously stirring. All the stock is added at once and I only came back to it a few times over 15-18 minutes, start to finish. At the end I added a knob of butter and stirred it in vigorously to get that perfect risotto creaminess.



Risotto de Bacalhau com Morcela e Feijão Branco❦Salt Cod Black Pudding Risotto with Cannellini Beans

Serves 4

25 minutes

Click on the link Perfect Poached Eggs

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