Recipe Created By:

Alan Colley



ready in

30 minutes



What you will need

  • 2 Tablespoon Olive Oil
  • 1 Small Shallot
  • 110g Chestnut Mushrooms (sliced)
  • 175g RISO GALLO Arborio Rice
  • 75ml White Wine
  • 600ml Essential Cuisine Mushroom Stock
  • 30g Unsalted Lakeland Dairies Butter
  • 30g Lakeland Dairies Whipping Cream
  • 80g Diced Black Pudding
  • 2 Sausages (skinned and broken into pieces)
  • 4 Rashers Streaky Bacon(Cut into two rashers into strips and leave two to whole to grill)
  • 2 Free Range Eggs


  • Crispy Straw Potatoes
  • Drizzle of Olive Oil
  • Some diced cherry tomatoes

How to prepare:

Heat one tablespoon of olive oil in a large, heavy based saucepan adding the shallots and fry over a gentle heat for 2-3 minutes, until softened.

Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

In a separate pan, add the remaining tablespoon of olive oil, fry off the sausages, sliced chestnut mushrooms and diced black pudding. Cook on a medium heat adding half the butter and the optional diced cherry tomatoes.

Pop the two remaining slices of streaky bacon under the grill, these will go onto the rice to sit the egg on.

Bring a pan of water to a simmer with some added salt, whisk the water in a circle motion and gently place one egg at a time into the middle to poach until soft.

When the rice is cooked and the sausage mixture is cooked, add the two together finishing with a touch of Lakeland Dairies Whipping Cream and the remainder of the butter.

Season and assemble.

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