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Simple risotto base topped with scallops and black pudding

We hope you got benefit from reading it, now let's go back to simple risotto base topped with scallops and black pudding recipe. You can cook simple risotto base topped with scallops and black pudding using 15 ingredients and 8 steps. Here is how you achieve it.

To cook an unforgettable Simple risotto base topped with scallops and black pudding, here are the components needed:

  1. Take of Risotto.
  2. You need 1 of onion.
  3. Use 1 stick of celery.
  4. Provide 2 of garlic cloves.
  5. Provide 200 g of risotto rice.
  6. Get 1 glass of white wine.
  7. Get 750 ml of veg stock.
  8. Prepare 1 handful of Parmesan cheese.
  9. Provide of Zest and juice of a Lemon.
  10. Provide of Olive oil.
  11. Take of Seasoning.
  12. You need of Topping.
  13. Get 40 g of black pudding.
  14. Use 6 of large scallops.
  15. Prepare of Olive oil.

After readying the components, next you are ready to make your tasty Simple risotto base topped with scallops and black pudding by following the instructions on this section:

  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..

This is about the easiest thing to cook in the world. The scallops need a little prep. This is the only cheffy thing. Scallop risotto with roe butter, Parmesan and hispi cabbage. Scallops topped with black pudding with potato, celery and apple mash. recipe.

Recipe : Simple risotto base topped with scallops and black pudding

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