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

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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.

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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!

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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!
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.

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I am so happy I found this recipe. I had this dish at Bobby's restaurant, Bolo. It was my favorite dish from that trip to NYC. I can't wait to make it myself--especially since Bolo is gone.

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I give this 4 1/2 - 5 stars. I wanted to try it because it is on the menu at Bolo and it did not disappoint. Don't let the squid ink turn you away! You can get it at any Spanish or Italian market and it's yummy.