Finely chop the onion, celery and garlic and fry in olive oil in a heavy based pan over a medium / low heat for 10 minutes.
Add the rice and fry for another 2 minutes, until starting to turn translucent.
Turn up the heat to high, add the wine and reduce until all the liquid has gone. Then turn the heat back down to medium / low.
Gradually add the stock, stirring regularly, one ladle full at a time, for 20 minutes, until the rice is soft, with just a bite to it (you might not need all of the stock).
Once cooked, remove from the heat, add the lemon zest, a squeeze of lemon juice, a handful of Parmesan cheese and a small knob of butter. Mix everything and pop a lid on the pot.
Meanwhile heat a tsp olive oil over a medium high heat abs fry the black pudding for 2-3 minutes until crispy. Then remove from the heat.
Fry another tbsp olive oil over a medium high heat and add the scallops. Cool one side for 2-3 minutes (depending on size). Then flip and cook for another 90 seconds. Remove from the heat.
Serve the scallops and black pudding on a bed of risotto.
