Hello everybody, it’s John, welcome to our 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Simple risotto base topped with scallops and black pudding is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Simple risotto base topped with scallops and black pudding is something that I’ve loved my entire life. They are nice and they look wonderful.
Plate risotto in center of a plate and top with scallops. 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 get started with this recipe, we have to first 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 cook it.
The ingredients needed to make Simple risotto base topped with scallops and black pudding:
- Take Risotto
- Get 1 onion
- Take 1 stick celery
- Take 2 garlic cloves
- Take 200 g risotto rice
- Make ready 1 glass white wine
- Get 750 ml veg stock
- Take 1 handful Parmesan cheese
- Get Zest and juice of a Lemon
- Make ready Olive oil
- Make ready Seasoning
- Take Topping
- Prepare 40 g black pudding
- Prepare 6 large scallops
- Make ready Olive oil
Watch that the butter does not brown too much. Place the scallops on the black pudding, spoon the buttery juices over and sprinkle with salt and black pepper. The scallops are almost sweet and so perfectly light and luscious, but let's tell it like it is: searing them might not be food therapy and might require some We can do this. Fancy restaurant status is coming at you in the form of golden brown scallops, creamy Parmesan risotto, and garlic sautéed greens! 👇.
Instructions 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.
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.
So that is going to wrap this up with this exceptional food simple risotto base topped with scallops and black pudding recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
