Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1341
- Total Fat
- 80
- Saturated Fat
- 11
- Carbohydrates
- 100
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 45
- Cholesterol
- 390
- Sodium
- 2145
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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
- 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:
- 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:
- 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.