Tuesday, 15 November 2011

Risotto with pan fried scallop, black pudding and poached duck egg

This is a delicious dinner party dish or a simple evening supper, its one of the dishes i do most at cooking shows because it shows a lot of technique and gives loads of tips.  Scallops arenyt as expensive as people seem to think either. i reckon around 80p for a good king scallop is a bargain.

Leave out the scallops for a simple supper or maybe substitute with some nice haddock or mackerel?

serves 2
1tsp butter and 1tsp olive oil
1 shallot finely diced
1 clove of garlic crushed
700mls fish stock
100g black pudding
50g Butter
50g of grated parmesan
Salt and pepper
200g risotto rice
100mls white wine

1 fresh duck egg. (no more than 2 weeks old)
1tbsp of white wine vinegar

2/3 king scallops per person, cleaned without roe

You want your risotto to be smooth and ozzy not stodgy and dry. 

Heat the stock in one pan.
In a separate pan, heat the olive oil and butter, add the shallot and garlic, and fry very slowly for about 15 minutes without colouring. (this is commonly referred to as ‘sweating’.)

When the shallot and garlic have softened, add the rice and turn up the heat.

The rice will now begin to lightly fry, so keep stirring it.

After a minute it will look slightly translucent. Add the wine and keep stirring — it will smell fantastic.

Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

Once the wine has cooked into the rice and reduced by half, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.

Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.

Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite.

Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

Remove from the heat and add the butter and Parmesan. Stir well.
Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be.

Working quickly cook the egg and scallops as below.

Get a saucepan of water boiling with the vinegar added and also get a frying pan with a little bit of olive oil in it smoking hot (good idea to get these on a few minutes before so your ready to go as soon as the rice is done)

Crack the egg into a small cup and gently tip it into the pan of water and vinegar. Se the timer for 2 minutes to give you a nice soft poached egg.

While your egg is poaching, lighly season the scallops and add them to the hot pan along with the sliced black pudding, count to 1 and a half minutes then flip the scallops. 

Immediately turn the heat off, add a knob of butter, and baste the scallops for one final minute. 

This will give you perfectly cooked scallops every time.  Adjust the timings if the scallops are quite thin.

Serve the creamy ozzy risotto in a bowl with the scallops and black pudding on top and crown each plate with a soft poached egg and maybe a drizzle of the butter from the scallops pan.

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