Scallop Risotto with Black Pudding

1 litre (1 3/4 pints) fresh fish stock

25g (1oz) butter

1 shallot, chopped

1 garlic clove, chopped

1 leek, washed and diced

250g (9oz) risotto rice (either arborio or carnaroli)

50ml (2fl oz) dry white wine

85g (3oz) mascarpone cheese

100g (31/2oz) Parmesan, freshly grated

4tbsp chopped fresh parsley

salt and pepper, to taste

1tbsp olive oil

8 slices black pudding

8 shelled scallops

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The Denby James Martin Dine Rice Bowl is perfect for serving this dish.

Heat the stock in a large pan on the stove, but do not boil. Melt the butter and sweat the shallot, garlic and leek without colouring.
Turn the heat down and add the rice, then stir to coat with butter. Add the wine and cook for a couple of minutes. Add the stock gradually, a little at a time, waiting until the last lot has been absorbed before adding the next. Simmer and cook for about 15 to 20 minutes or until the rice is cooked, but still retains a good “bite”. Add the mascarpone and grated Parmesan to the risotto, along with the chopped parsley. Season well.
Meanwhile, heat the oil in a frying pan. When it starts to smoke, add the black pudding and cook for about 3 to 4 minutes. Turn over and add the scallops and cook for 1 to 2 minutes, turning them once.
Remove the scallops, then the black pudding. Season both, arrange over the risotto in the rice bowl and serve.