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Reference to Producing Perfect Simple risotto base topped with scallops and black pudding

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Simple risotto base topped with scallops and black pudding

We hope you got insight 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 prepare an extraordinary Simple risotto base topped with scallops and black pudding, here are the ingridients required:

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

After readying the components, next you are good to cook your appetizing Simple risotto base topped with scallops and black pudding by following the procedures 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..

A seasonal risotto is one of my favorite ways to celebrate spring. The sweetness of the scallops and freshness of the green peas are the perfect flavors Sea salt and freshly ground black pepper. Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest. For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side.

Recipe : Simple risotto base topped with scallops and black pudding

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