Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, simple risotto base topped with scallops and black pudding. It is one of my favorites food recipes. This time, I’m gonna 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 well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Simple risotto base topped with scallops and black pudding is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to 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 can achieve it.

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

1. Prepare Risotto
2. Make ready onion
3. Get celery
4. Get garlic cloves
5. Make ready risotto rice
6. Take white wine
7. Get veg stock
8. Prepare Parmesan cheese
9. Make ready Zest and juice of a Lemon
10. Take Olive oil
11. Get Seasoning
12. Take Topping
13. Prepare black pudding
14. Prepare large scallops
15. Take Olive oil

Steps 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 it up for this special food simple risotto base topped with scallops and black pudding recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!