Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special 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 is gonna smell and look 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 is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Simple risotto base topped with scallops and black pudding is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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:

1. Get Risotto
2. Take 1 onion
3. Prepare 1 stick celery
4. Prepare 2 garlic cloves
5. Prepare 200 g risotto rice
6. Make ready 1 glass white wine
7. Get 750 ml veg stock
8. Take 1 handful Parmesan cheese
9. Make ready Zest and juice of a Lemon
10. Make ready Olive oil
11. Make ready Seasoning
12. Make ready Topping
13. Prepare 40 g black pudding
14. Take 6 large scallops
15. Get 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’s going to wrap this up with this exceptional food simple risotto base topped with scallops and black pudding recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!