Ingredients

Steps

• Preheat the oven to 140°C.
• Cover a baking tray with a layer of sea salt.
• Bake the tomatoes cut-side up for three hours until dried.
• Heat oil in a deep pan and soften the sliced onions.
• Stir in rice, thyme, and wine until the liquid is absorbed.
• Gradually add stock ladle by ladle while stirring until rice is cooked.
• Stir in the cream and spinach and season with salt and pepper.
• Fry the black pudding slices in oil until crisp on both sides.
• Serve risotto topped with tomatoes, black pudding, and parmesan shavings.