Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette

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Risotto:

3 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, finely chopped

2 cups arborio rice

1 cup dry white wine

6 cups shrimp stock, clam stock or vegetable stock

2 tablespoons squid ink

1/2 pound squid, cut into 1/4-inch rings

1/4 cup finely chopped flat leaf parsley

Salt and freshly ground pepper

Grilled prawns:

8 prawns, shelled, deveined, head on

Olive oil

Salt and pepper

Green Onion Vinaigrette:

8 scallions

1/2 large white onion, cut into chunks

3 garlic cloves

1/3 cup rice wine vinegar

1 cup pure olive oil

1 teaspoon honey

Salt and freshly ground pepper

1 pound lobster, steamed, meat removed and coarsely chopped