Step-by-Step Guide to Prepare Homemade Simple risotto base topped with scallops and black pudding - Free download

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We hope you got insight from reading it, now let's go back to simple risotto base topped with scallops and black pudding recipe. To cook simple risotto base topped with scallops and black pudding you only need 15 ingredients and 8 steps. Here is how you cook that.

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

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

Kosher salt and freshly ground black pepper. For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle. A seasonal risotto is one of my favorite ways to celebrate spring.

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