First make the crumb: In a small non-stick fry pan over medium heat, pan fry the Clonakilty Black Pudding 2 minutes each side, then set aside to cool. This is ready to crumble over the dish when serving.
Heat the chicken stock in a pan, add the dried mushrooms and simmer for 10 minutes.
Strain the stock, preferably through muslin to remove and grit from the mushrooms and put back on the heat to keep warm on a gentle simmer - keeping the mushrooms that are now reconstituted and squeeze them dry.
Finely dice the porcini and shitake mushrooms, and set them aside (you can keep a few whole, if you like, and put them back in the stock for extra flavour).
Heat 4 tbsp of the olive oil in a large fry pan until hot, add the sliced mushrooms (chestnut, field or brown) and fry stirring constantly until the mushrooms are nicely browned all over. Remove and set aside.
Wipe clean the pan, add another tbsp olive oil and gently fry the garlic with the diced porcini and shitake mushrooms. Add the cooked sliced mushrooms back to the pan, season with salt and pepper, add the lemon juice and half the herbs. Turn off the heat and keep warm.
In a large casserole dish or heavy-bottomed fry pan melt 75 g of the butter and remaining oil, fry the onion until soft, 10 – 15 minutes.
Add the rice and remove from the heat. Stir the rice until coated in butter and oil for a minute. Return to the heat and add 2 ladleful’s of hot stock, just enough to cover the rice. Simmer, stirring until the liquid is nearly all absorbed into the rice. Continue adding a Ladleful like this until each absorbed. This can take 15 – 20 minutes.
Once almost all the stock has been absorbed by the rice you want the rice to have a creamy coating yet be al dente. Lastly add the remaining butter, mushrooms, vermouth and/or wine, remaining parsley and Parmesan- stir very carefully and gently to mix.
To serve, sprinkle over the Clonakilty Black Pudding crumb and optional fried enoki mushrooms.
