From Paul Flynn and Sally Mc Kenna’s
Irish Food , Fast and Modern.

2 tablespoons Olive Oil
1 Onion finely chopped
2 Litres (3 ½ pts) Chicken Stock
110g (4 oz.) flat Mushrooms thickly sliced and tossed in flour
250g (9 oz.) Wholewheat (Brown ) Rice
1 Tablespoon fresh Sage chopped
2 Tablespoons freshly grated Parmesan
Salt and Black pepper
1 Black Pudding cut into 1cm dice
Some shaved Paremesan
Heat the olive oil in a large pan, add the chopped onion and cook for 3 mts.
Bring the stock to the boil in a separate pot.
Add the sliced mushrooms to the onions, increasing the heat of the pan and seasoning with a little salt.
Let the mushrooms cook for 3 minutes.
Add the rice to the pan, stir will to coat the grains with oil, and cook over a medium heat for a further minute.
Add the boiling stock a a ladle full at a time allowing it to become absorbed by the rice before adding the next ladle.
Continue this process, stirring regularly to keep the cooking even.
This will take about an hour.
Add the chopped Sage and the grated parmesan and the salt and pepper to the rice.
Place a lid on the pot and keep warm.
Quickly fry slices of the black pudding until crisp.
Serve the Risotto in bowls topped with the slices of Black Pudding and the shaved Parmesan.