Simple risotto base topped with scallops and black pudding
Simple risotto base topped with scallops and black pudding

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simple risotto base topped with scallops and black pudding. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simple risotto base topped with scallops and black pudding is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Simple risotto base topped with scallops and black pudding is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have simple risotto base topped with scallops and black pudding using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Simple risotto base topped with scallops and black pudding:
  1. Get Risotto
  2. Prepare 1 onion
  3. Get 1 stick celery
  4. Prepare 2 garlic cloves
  5. Get 200 g risotto rice
  6. Prepare 1 glass white wine
  7. Take 750 ml veg stock
  8. Prepare 1 handful Parmesan cheese
  9. Get Zest and juice of a Lemon
  10. Take Olive oil
  11. Take Seasoning
  12. Take Topping
  13. Make ready 40 g black pudding
  14. Make ready 6 large scallops
  15. Take Olive oil
Steps to make Simple risotto base topped with scallops and black pudding:
  1. Finely chop the onion, celery and garlic and fry in olive oil in a heavy based pan over a medium / low heat for 10 minutes.
  2. Add the rice and fry for another 2 minutes, until starting to turn translucent.
  3. Turn up the heat to high, add the wine and reduce until all the liquid has gone. Then turn the heat back down to medium / low.
  4. Gradually add the stock, stirring regularly, one ladle full at a time, for 20 minutes, until the rice is soft, with just a bite to it (you might not need all of the stock).
  5. Once cooked, remove from the heat, add the lemon zest, a squeeze of lemon juice, a handful of Parmesan cheese and a small knob of butter. Mix everything and pop a lid on the pot.
  6. Meanwhile heat a tsp olive oil over a medium high heat abs fry the black pudding for 2-3 minutes until crispy. Then remove from the heat.
  7. Fry another tbsp olive oil over a medium high heat and add the scallops. Cool one side for 2-3 minutes (depending on size). Then flip and cook for another 90 seconds. Remove from the heat.
  8. Serve the scallops and black pudding on a bed of risotto.

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