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

Ingredients

• 3 tbl olive oil
• 1 lrg onion finely chopped
• 3 x garlic cloves finely chopped
• 2 cup arborio rice
• 1 cup dry white wine
• 6 cup shrimp or clam stock
• 2 tbl squid ink
• 1/2 lb squid cut 1/4″ rings
• 1/4 cup finely-chopped flat-leaf parsley
• Salt to taste

Freshly-ground black pepper to taste

• 8 x prawns shelled, deveined,
• 1 x heads left on
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste

Ingredients (Green Onion Vinaigrette)

• 8 x scallions
• 1/2 lrg white onion cut into chunks
• 3 x garlic cloves
• 1/3 cup rice wine vinegar
• 1 cup pure olive oil
• 1 tsp honey
• Salt to taste
• Freshly-ground black pepper to taste

Ingredients (For Assembly)

• 1 lb lobster steamed, meat
• removed and coarsely chopped

Directions

1. Although this recipe seems a bit daunting, don’t let it scare you off, it is well worth the effort. Start by making your vinaigrette, then lobster, and prawns. This can be served small as an appetizer or in a larger proportion as a main course (that’s the way I like it).

Ingredients (Risotto)

1. 3 tbl olive oil
2. 1 lrg onion finely chopped
3. 3 x garlic cloves finely chopped
4. 2 cup arborio rice
5. 1 cup dry white wine
6. 6 cup shrimp or clam stock
7. 2 tbl squid ink
8. 1/2 lb squid cut 1/4″ rings
9. 1/4 cup finely-chopped flat-leaf parsley
10. Salt to taste
11. Freshly-ground black pepper to taste

Ingredients (Grilled Prawns)

1. 8 x prawns shelled, deveined,
2. 1 x heads left on
3. Olive oil as needed
4. Salt to taste
5. Freshly-ground black pepper to taste

Ingredients (Green Onion Vinaigrette)

1. 8 x scallions
2. 1/2 lrg white onion cut into chunks
3. 3 x garlic cloves
4. 1/3 cup rice wine vinegar
5. 1 cup pure olive oil
6. 1 tsp honey
7. Salt to taste
8. Freshly-ground black pepper to taste

Ingredients (For Assembly)

1. 1 lb lobster steamed, meat
2. removed and coarsely chopped

Instructions (Risotto)

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.
2. 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.
3. Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste.

Instructions (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.

Instructions: (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.
2. 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.

Instructions (Final Assembly)

1. Spoon the Risotto into 4 bowls. Top each bowl with 2 Grilled Prawns and drizzle with the Green Onion Vinaigrette and some of the chopped lobster.