Hey everyone, it’s me, Dave, 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. 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 popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Simple risotto base topped with scallops and black pudding is something which I’ve loved my whole life. They are fine and they look fantastic.

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. As I say - you can make this earlier and just serve up when you need it with the scallops.

To begin with this particular 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 can achieve it.

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

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

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. Place the scallops on the black pudding, spoon the buttery juices over and sprinkle with salt and black pepper. For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt and freshly ground black.

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.

Place the scallops on the black pudding, spoon the buttery juices over and sprinkle with salt and black pepper. For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt and freshly ground black. Black Pudding is a fantastically versatile ingredient and our puddings feature on the menus of many top restaurants around the world. To help inspire you we have collected interesting black pudding recipes from far and wide. Simply click on a dish that you're interested in and print off the recipe for your collection.

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