Photo: Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette Recipe
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 PAWNS:
- 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By Pea Eph Atch
Krakow, WI
on November 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
For me, the recipes I find here are inspirations rather than recipes that I follow with precision. Today, I had a few pieces of lobster left over from a Thanksgiving Dinner Amuse Bouche, along with a half bag of frozen shrimp (16/20 size, and a few green onions. I also keep squid ink in my pantry -- so when I found this recipe -- I had to go for it. I cut everything in half - 3 cups of broth with squid ink, 1 cup rice, etc. Prepped the risotto following the traditional method using the squid ink broth. Tossed 4 shrimp with sesame oil, garlic & black sesame seeds -- quickly sauteed until done, tossed in the leftover lobster pieces (about 8 bite sized chunks until hot, and plated the risotto topped by the shrimp & lobster, then drizzled with the green onion vinaigrette (except that I omitted the white onion and I did not puree it. One of the best risottos I've ever made.
By DrBugs
Boston, MA
on October 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was awesome! This was my first attempt at risotto and it worked beautifully. I was so happy to find squid ink at a Spanish grocery store. In any case, this dish is so yummy!
By watermelani
nashville, TN
on February 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
I couldn't find squid ink in Rochester, NY after trying multiple stores, seafood suppliers, and restaurants so I ended up ordering it online. About 6 small packets made 1tbsp of squid ink.
Read all 5 reviews