Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
8 prawns, shelled, deveined, head on |
olive oil |
salt and pepper |
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. Risotto:
2. 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.
3. GRILLED PAWNS:
4. 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.
5. Green Onion Vinaigrette:
6. 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.
7. 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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