Steps to Prepare Favorite Simple risotto base topped with scallops and black pudding

Hello everybody, hope you are 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 food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Simple risotto base topped with scallops and black pudding is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Simple risotto base topped with scallops and black pudding is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Make ready Risotto
2. Get onion
3. Get celery
4. Take garlic cloves
5. Get risotto rice
6. Prepare white wine
7. Prepare veg stock
8. Make ready Parmesan cheese
9. Get Zest and juice of a Lemon
10. Get Olive oil
11. Prepare Seasoning
12. Prepare Topping
13. Get black pudding
14. Get large scallops
15. Make ready 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.

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