Steps to Prepare Any-night-of-the-week Simple risotto base topped with scallops and black pudding
date: 2020-11-11T01:47:34.153Z
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: Fannie Hopkins
ratingvalue: 4.8
reviewcount: 37221
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: 110 calories
recipecuisine: American
preptime: "PT24M"
cooktime: "PT35M"
recipeyield: "2"
recipecategory: Dinner
---
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, simple risotto base topped with scallops and black pudding. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Simple risotto base topped with scallops and black pudding is something that I have loved my entire life.
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 recipe, we must first 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:
1. Get Risotto 1. Make ready 1 onion 1. Take 1 stick celery 1. Get 2 garlic cloves 1. Prepare 200 g risotto rice 1. Prepare 1 glass white wine 1. Prepare 750 ml veg stock 1. Get 1 handful Parmesan cheese 1. Prepare Zest and juice of a Lemon 1. Get Olive oil 1. Take Seasoning 1. Get Topping 1. Prepare 40 g black pudding 1. Get 6 large scallops 1. Prepare 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 this up with this exceptional food simple risotto base topped with scallops and black pudding recipe. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again 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: Fannie Hopkins
ratingvalue: 4.8
reviewcount: 37221
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: 110 calories
recipecuisine: American
preptime: "PT24M"
cooktime: "PT35M"
recipeyield: "2"
recipecategory: Dinner
---
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, simple risotto base topped with scallops and black pudding. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Simple risotto base topped with scallops and black pudding is something that I have loved my entire life.
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 recipe, we must first 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:
1. Get Risotto 1. Make ready 1 onion 1. Take 1 stick celery 1. Get 2 garlic cloves 1. Prepare 200 g risotto rice 1. Prepare 1 glass white wine 1. Prepare 750 ml veg stock 1. Get 1 handful Parmesan cheese 1. Prepare Zest and juice of a Lemon 1. Get Olive oil 1. Take Seasoning 1. Get Topping 1. Prepare 40 g black pudding 1. Get 6 large scallops 1. Prepare 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 this up with this exceptional food simple risotto base topped with scallops and black pudding recipe. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!