12th Oct 2013
Scallop risotto with black pudding
Wine: 2012 La Guardiense Greco Sannio (£9.99, 13.5%, Marks & Spencer)
The black pudding in this recipe might encourage you to uncork a bottle of lighter red, but I'd be happier with a riper, weightier white such as this Greco from the Sannio region. It's rich and slightly savoury, with a spicy, white pepper-like note, attractive pear and honey fruit and a bitter twist. Very Italian, and the perfect match for the texture of the risotto and the subtle flavours of the scallops.
Ingredients 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 Preparation 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 next to the risotto on the plates and serve.