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

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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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

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

Directions

  1. 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:

  1. 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:

  1. 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.
  2. 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.

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