Knob of butter
1 onion, finely chopped
1 beetroot, peeled and very finely chopped
350g Arborio rice
250g DukesHill black pudding, chopped
Regular price
Regular price £0.00 Sale price £4.95
150ml white wine
1 litre chicken stock
100g Parmesan cheese, finely grated
Vegetable oil for deep-frying
2 eggs, beaten
170g plain flour
150ml water
500g breadcrumbs

Black Pudding And Beetroot Arancini

Rated 5 stars by 1 users

Far from laborious, the cathartic, mindful process of stirring stock into rice until it transforms into a silky, comforting dish is nothing short of alchemy. These earthy, meaty arancini balls take risotto to the next level. Our recipe includes a top tip to create the crispiest crunchiest shells that won’t crumble when dipping.
Category Starter
Prep Time 2 hours
Cook Time 9 minutes


  1. Step 1 Heat the butter in a saucepan over gentle heat. Add the onion, beetroot and black pudding and cook for 20 minutes until softened, stirring occasionally.

  1. Step 2 Add the rice and stir until combined. Turn the heat up to medium and pour in the wine. Cook out for a couple of minutes.

  1. Step 3 Pour the chicken stock into a saucepan and keep warm on the hob. Add a ladle of stock to the rice and stir until the liquid has absorbed. This should take around 4 minutes - adjust the heat if absorption is much quicker or slower. Repeat the process, adding each ladle at a time and stirring the rice until the rice is al dente - it should take approx 20 minutes.

  1. Step 4 Stir in the Parmesan, season well and allow to chill for at least 30 minutes.

  1. Step 5 Using wet hands, form golf-ball size risotto balls and place on a lined baking tray. Return to the fridge for 30 minutes.

  1. Step 6 To coat the balls, we recommend making a flour batter for an indestructible coating. in one bowl, whisk the flour and water together until you have a thick paste. In a separate bowl, beat the eggs. Finally, place the breadcrumbs in a third bowl.

  1. Step 7 Dip each risotto ball into the flour paste, then into the eggs, and finally into the breadcrumbs until thoroughly coated. Set aside on a lined baking tray.

  1. Step 8 Heat the vegetable oil to 170c. Submerge batches of 5 / 6 risotto balls for approx 9 minutes until they are golden all over. Place on a tray lined with kitchen roll to absorb any excess oil.

  1. Step 9 Serve with Susie’s chilli jelly for a terrific kick.

Shop The Ingredients