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.

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.

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.

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

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.

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.

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.

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.

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