There’s something about the happy marriage of scallops and black pudding: just yummy! And in this risotto, they are really scrumptious: the earthy black pudding and the sweet scallops mixed in with the rich, creamy risotto – ooooh, just lovely!
What you need…
750ml hot water from the kettle
2 fish stockpots (I use Knorr)
1 shallot, chopped
2 garlic cloves, chopped
1 leek, washed and diced
250g Arborio risotto rice
50ml dry white wine
1 dollop mascarpone
50g Parmesan, freshly grated
4 tablespoons fresh parsley, chopped
Sea salt and black pepper, to taste
1 tablespoon rapeseed oil
12 slices black pudding
12 scallops (out of shells)
What to do…
Use a balloon whisk to dissolve the fish stockpots into the hot water to create your fish stock.
Melt the butter in a large saucepan and sweat the shallot, garlic and leek without colouring.
Turn the heat down and add the rice, stirring to coat in the butter. Add the wine and cook for 2 minutes. Then start to add the stock, one ladle at a time, waiting for each ladleful to be absorbed before adding any more – this should take 15 – 20 minutes. The rice should be cooked but still retain some ‘bite’. Add in the mascarpone and Parmesan together with the parsley and seasoning. Taste and adjust the cheese content and season to suit.
Meanwhile, in a frying pan, heat the oil and when it starts to smoke, add the black pudding, cooking it for 3 minutes before turning over and adding the scallops to the pan. Cook for 2 minutes, turning the scallops once.
Serve your delicious risotto with your lovely scallops and black pudding and just enjoy the sheer yumminess that is this combination!
Very easy and very relaxing to make as long as you have the time that the arborio needs to get to that lovely oozy, delectable state!