Recipe of Award-winning Simple risotto base topped with scallops and black pudding

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, simple risotto base topped with scallops and black pudding. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Simple risotto base topped with scallops and black pudding is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Simple risotto base topped with scallops and black pudding is something that I’ve loved my entire life. They are fine and they look wonderful.

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 can achieve that.

The ingredients needed to make Simple risotto base topped with scallops and black pudding:

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

Instructions 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.

So that is going to wrap it up for this exceptional food simple risotto base topped with scallops and black pudding recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!