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 Everyday Soup Cereal 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.