Ingredients
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
Directions
Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente. Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste.
Grilled prawns:
- 8 prawns, shelled, deveined, head on
- Olive oil
- Salt and pepper
Preheat grill or grill pan. Toss prawns in olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side until just cooked through.
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
Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
Assemble: Spoon the risotto into 4 bowls. Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster.
Yield: 4 servings
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By watermelani
nashville, TN
on February 22, 2010
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I've been dying to make this since trying the squid ink risotto at Bolo a few years ago. The risotto turned out perfectly black, and the green onion vinaigrette complimented the other flavors excellently!
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