Recipe of Any-night-of-the-week Simple risotto base topped with scallops and black pudding

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

Two of the top questions I get about Hell's Kitchen are how to make scallops and risotto. Here I've made an restaurant quality dinner that combines them.. 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.

Simple risotto base topped with scallops and black pudding is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are 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 particular recipe, we must 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 cook that.

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

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

This Instant Pot risotto is ready in half the time as the classic stovetop method. Just be sure the grains are well coated in If you're looking for a simple recipe to simplify your weeknight, you've come to the right place–easy dinners are our specialty. All Reviews for Instant Pot Risotto with Seared Scallops. Transform risotto from simply a bowl of creamy rice to a well-rounded dinner.

Steps 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.

All Reviews for Instant Pot Risotto with Seared Scallops. Transform risotto from simply a bowl of creamy rice to a well-rounded dinner. Before you get your risotto going, brown crumbled sausage in the pan or cook up a couple of your favorite links. Then transfer the sausage to a plate to keep warm while you go ahead and make the risotto. Stir in the Parmigiano and season to taste with salt.

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