Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, simple risotto base topped with scallops and black pudding. It is one of my favorites. This time, I will make it a little bit tasty. 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 in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Simple risotto base topped with scallops and black pudding is something that I’ve loved my whole life.
This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately. Replace shrimps and scallops with calamari, clams, or mussels if you prefer. Remove the casing from the black pudding and chop the pudding into slices. Place a scallop on top, then top with a small pile of.
To begin with this recipe, we must first prepare a few ingredients. You can have simple risotto base topped with scallops and black pudding using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Simple risotto base topped with scallops and black pudding:
- Take Risotto
- Get 1 onion
- Make ready 1 stick celery
- Take 2 garlic cloves
- Make ready 200 g risotto rice
- Take 1 glass white wine
- Take 750 ml veg stock
- Make ready 1 handful Parmesan cheese
- Make ready Zest and juice of a Lemon
- Get Olive oil
- Make ready Seasoning
- Get Topping
- Get 40 g black pudding
- Prepare 6 large scallops
- Get Olive oil
Heat a medium size pan on a high flame. Serve over spinach over risotto topped with scallops. For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side. For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt.
Steps to make Simple risotto base topped with scallops and black pudding:
- 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.
- Add the rice and fry for another 2 minutes, until starting to turn translucent.
- 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.
- 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).
- 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.
- 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.
- 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.
- Serve the scallops and black pudding on a bed of risotto.
For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side. For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt. 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.
So that is going to wrap this up with this exceptional food simple risotto base topped with scallops and black pudding recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
