Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, simple risotto base topped with scallops and black pudding. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
When your risotto is finished add your black pudding and stir through. Season with plenty of fresh lemon juice, salt and pepper and stir a big knob of butter through. Put to one side and leave until later.
Simple risotto base topped with scallops and black pudding is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Simple risotto base topped with scallops and black pudding is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular 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 it.
The ingredients needed to make Simple risotto base topped with scallops and black pudding:
- Make ready Risotto
- Prepare 1 onion
- Make ready 1 stick celery
- Get 2 garlic cloves
- Get 200 g risotto rice
- Prepare 1 glass white wine
- Make ready 750 ml veg stock
- Prepare 1 handful Parmesan cheese
- Get Zest and juice of a Lemon
- Prepare Olive oil
- Get Seasoning
- Prepare Topping
- Make ready 40 g black pudding
- Make ready 6 large scallops
- Prepare Olive oil
In a nonstick frying pan, heat a little olive oil. Season scallops with sea salt and black pepper. Remove seared scallops from the pan and set aside. See more ideas about black pudding, risotto, recipes.
Instructions to make Simple risotto base topped with scallops and black pudding:
- 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.
- Add the rice and fry for another 2 minutes, until starting to turn translucent.
- 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.
- 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).
- 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.
- 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.
- 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.
- Serve the scallops and black pudding on a bed of risotto.
Our collection of Black Pudding based recipes featuring scallops as a main ingredient source. Get the black pudding out and slice it into nice little round pieces. They do this in cafes all over the land so believe me this isn't rocket science. Pop it into the frying pan. This is about the easiest thing to cook in the world.
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