Simple risotto base topped with scallops and black pudding. Scallops and black pudding- a classic combination. For the scallops: Wash scallops and pat dry with a paper towel. Heat a medium size pan on a high flame.

Simple risotto base topped with scallops and black pudding 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. A deliciously moreish Creamy Tomato Risotto topped with crispy garlic breadcrumbs - made with This sauce base for this Creamy Tomato Risotto (my new favourite btw) Every bite of that tender rice is infused with rich tomato-iness, all finished off at the end with cream, parmesan and black pepper.

Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, simple risotto base topped with scallops and black pudding. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Scallops and black pudding- a classic combination. For the scallops: Wash scallops and pat dry with a paper towel. Heat a medium size pan on a high flame.

Simple risotto base topped with scallops and black pudding is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They're nice and they look wonderful. Simple risotto base topped with scallops and black pudding is something that I've loved my entire life.

To get started with this recipe, we must prepare a few components. 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:

{Take of Risotto.
{Take 1 of onion.
{Prepare 1 stick of celery.
{Get 2 of garlic cloves.
{Prepare 200 g of risotto rice.
{Get 1 glass of white wine.
{Make ready 750 ml of veg stock.
{Prepare 1 handful of Parmesan cheese.
{Make ready of Zest and juice of a Lemon.
{Prepare of Olive oil.
{Take of Seasoning.
{Get of Topping.
{Prepare 40 g of black pudding.
{Prepare 6 of large scallops.
{Get of Olive oil.

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. Just made bacon wrapped scallops topping my risotto :) crazy. Stir in the Parmigiano and season to taste with salt.

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..

Serve immediately, sprinkling each portion with a little. Seared Scallops and Risotto might sound intimidating but with some time and practice this dish will become a crowd favorite! Plate the risotto and with scallops and fresh herbs on top. The inspiration for this risotto came from our wonderful dinner at De Librije, where the sea scallops with veal marrow, black garlic and a smoky jus of This is by no means my version of the same dish, I mainly used the idea of pairing scallops with smoky celeriac. At De Librije the dish was paired with a.

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