Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, simple risotto base topped with scallops and black pudding. One of my favorites food recipes. This time, I am going to make it a 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 foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Simple risotto base topped with scallops and black pudding is something which I have loved my whole life. They are fine and they look wonderful.
Zet lekkere en verrassende gerechten op tafel met de Allerhande recepten van Albert Heijn. When your risotto is finished add your black pudding and stir through. Season with plenty of fresh lemon juice, salt and pepper and stir a big knob of butter through. Put to one side and leave until later.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Simple risotto base topped with scallops and black pudding:
- Prepare Risotto
- Make ready 1 onion
- Prepare 1 stick celery
- Get 2 garlic cloves
- Make ready 200 g risotto rice
- Take 1 glass white wine
- Get 750 ml veg stock
- Make ready 1 handful Parmesan cheese
- Get Zest and juice of a Lemon
- Get Olive oil
- Take Seasoning
- Get Topping
- Make ready 40 g black pudding
- Get 6 large scallops
- Get Olive oil
On a foundation of risotto place the black pudding and bacon. Top with the scallops as soon as they are done, a few shavings of parmesan and a drizzle of nice oil. If you have any green herbs like parsley you can sprinkle a few leaves over for decoration but its not essential. Arrange the apple slices, with the black pudding on top, around the rice on the plates.
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.
If you have any green herbs like parsley you can sprinkle a few leaves over for decoration but its not essential. Arrange the apple slices, with the black pudding on top, around the rice on the plates. Wipe the frying pan clean, add the rest of the butter and, when foaming, add the scallops and cook for a minute on each side. Watch that the butter does not brown too much. For the Scallops: Season the scallops on both sides with salt and pepper.
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 reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
