Recipe: Delicious Simple risotto base topped with scallops and black pudding

Simple risotto base topped with scallops and black pudding. Simple risotto base topped with scallops and black pudding. onion•celery•garlic cloves•risotto rice•white wine•veg stock•Parmesan cheese•Zest and large Raw Tiger Prawns•large Onions•Frozen Peas•Frozen Sweetcorn•Frozen Sweet Peppers•Large Carrots•Minced Garlic•Black Pepper.. Creamy Risotto With Scallops, Lemon Butter Capellini With Scallops, Green Pea Risotto With Scallops And Parmesan. This search takes into account your.

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. Our recipe for scallop and prawn risotto is easy to make but looks and tastes impressive. You can cook Simple risotto base topped with scallops and black pudding using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Simple risotto base topped with scallops and black pudding

1. Prepare of Risotto.
2. It's 1 of onion.
3. You need 1 stick of celery.
4. You need 2 of garlic cloves.
5. It's 200 g of risotto rice.
6. You need 1 glass of white wine.
7. It's 750 ml of veg stock.
8. It's 1 handful of Parmesan cheese.
9. It's of Zest and juice of a Lemon.
10. Prepare of Olive oil.
11. Prepare of Seasoning.
12. Prepare of Topping.
13. You need 40 g of black pudding.
14. Prepare 6 of large scallops.
15. You need of Olive oil.

Make it as part of a dinner party to really impress your guests. Here are some individual pudding recipes to serve as Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan. Risotto is the food of love because you have to keep on steering for a long time and monitoring it till it's good. You cannot just throw it in a pan and leave it.

Simple risotto base topped with scallops and black pudding step by step

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..

Did you cook the scallops separately and then top it on the risotto? I love how simple the vegetables are because risotto and. Packed with scallops and asparagus, Spring Risotto makes the perfect spring meal guaranteed to impress without spending hours in the kitchen. If you don't eat scallops or simply looking for earthy flavors, simply substitute the scallops with mushrooms. Get the frying pan very hot again, season the dry scallops and sear them.