Recipe of Ultimate Simple risotto base topped with scallops and black pudding
date: 2020-08-13T15:13:19.435Z
image: https://img-global.cpcdn.com/recipes/6eff6ae72a4eff37/751x532cq70/simple-risotto-base-topped-with-scallops-and-black-pudding-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6eff6ae72a4eff37/751x532cq70/simple-risotto-base-topped-with-scallops-and-black-pudding-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6eff6ae72a4eff37/751x532cq70/simple-risotto-base-topped-with-scallops-and-black-pudding-recipe-main-photo.jpg
author: Leon Robertson
ratingvalue: 4.1
reviewcount: 32825
recipeingredient:
- " Risotto" - "1 onion" - "1 stick celery" - "2 garlic cloves" - "200 g risotto rice" - "1 glass white wine" - "750 ml veg stock" - "1 handful Parmesan cheese" - " Zest and juice of a Lemon" - " Olive oil" - " Seasoning" - " Topping" - "40 g black pudding" - "6 large scallops" - " Olive oil"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- simple - risotto - base
katakunci: simple risotto base
nutrition: 127 calories
recipecuisine: American
preptime: "PT33M"
cooktime: "PT52M"
recipeyield: "2"
recipecategory: Dinner
---
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.
Simple risotto base topped with scallops and black pudding is one of the most favored of current trending foods in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They are fine and they look fantastic. Simple risotto base topped with scallops and black pudding is something that I've loved my entire life.
To get started with this particular recipe, we have to 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:
1. Prepare Risotto 1. Get 1 onion 1. Get 1 stick celery 1. Take 2 garlic cloves 1. Get 200 g risotto rice 1. Get 1 glass white wine 1. Get 750 ml veg stock 1. Take 1 handful Parmesan cheese 1. Make ready Zest and juice of a Lemon 1. Make ready Olive oil 1. Make ready Seasoning 1. Prepare Topping 1. Make ready 40 g black pudding 1. Take 6 large scallops 1. Take Olive oil
Supermarket scallops are kept in a special liquid to stop them drying out so you must wash and dry them first. Ingredients: Scallops with the roe removed Black pudding, skinned. Put the chicken or vegetable stock in a saucepan, bring to the boil and keep hot over a low heat. Add the rice and stir until all the grains are coated in butter.
##### 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. 1. Add the rice and fry for another 2 minutes, until starting to turn translucent. 1. 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. 1. 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). 1. 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. 1. 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. 1. 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. 1. Serve the scallops and black pudding on a bed of risotto.
Put the chicken or vegetable stock in a saucepan, bring to the boil and keep hot over a low heat. Add the rice and stir until all the grains are coated in butter. Remove the scallops and black pudding from the pan, place on top of the colcannon and keep warm. 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.
So that is going to wrap it up with this special food simple risotto base topped with scallops and black pudding recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/6eff6ae72a4eff37/751x532cq70/simple-risotto-base-topped-with-scallops-and-black-pudding-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6eff6ae72a4eff37/751x532cq70/simple-risotto-base-topped-with-scallops-and-black-pudding-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6eff6ae72a4eff37/751x532cq70/simple-risotto-base-topped-with-scallops-and-black-pudding-recipe-main-photo.jpg
author: Leon Robertson
ratingvalue: 4.1
reviewcount: 32825
recipeingredient:
- " Risotto" - "1 onion" - "1 stick celery" - "2 garlic cloves" - "200 g risotto rice" - "1 glass white wine" - "750 ml veg stock" - "1 handful Parmesan cheese" - " Zest and juice of a Lemon" - " Olive oil" - " Seasoning" - " Topping" - "40 g black pudding" - "6 large scallops" - " Olive oil"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- simple - risotto - base
katakunci: simple risotto base
nutrition: 127 calories
recipecuisine: American
preptime: "PT33M"
cooktime: "PT52M"
recipeyield: "2"
recipecategory: Dinner
---
Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare 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 little bit tasty. This is gonna smell and look delicious.
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.
Simple risotto base topped with scallops and black pudding is one of the most favored of current trending foods in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They are fine and they look fantastic. Simple risotto base topped with scallops and black pudding is something that I've loved my entire life.
To get started with this particular recipe, we have to 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:
1. Prepare Risotto 1. Get 1 onion 1. Get 1 stick celery 1. Take 2 garlic cloves 1. Get 200 g risotto rice 1. Get 1 glass white wine 1. Get 750 ml veg stock 1. Take 1 handful Parmesan cheese 1. Make ready Zest and juice of a Lemon 1. Make ready Olive oil 1. Make ready Seasoning 1. Prepare Topping 1. Make ready 40 g black pudding 1. Take 6 large scallops 1. Take Olive oil
Supermarket scallops are kept in a special liquid to stop them drying out so you must wash and dry them first. Ingredients: Scallops with the roe removed Black pudding, skinned. Put the chicken or vegetable stock in a saucepan, bring to the boil and keep hot over a low heat. Add the rice and stir until all the grains are coated in butter.
##### 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. 1. Add the rice and fry for another 2 minutes, until starting to turn translucent. 1. 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. 1. 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). 1. 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. 1. 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. 1. 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. 1. Serve the scallops and black pudding on a bed of risotto.
Put the chicken or vegetable stock in a saucepan, bring to the boil and keep hot over a low heat. Add the rice and stir until all the grains are coated in butter. Remove the scallops and black pudding from the pan, place on top of the colcannon and keep warm. 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.
So that is going to wrap it up with this special food simple risotto base topped with scallops and black pudding recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
