Black Squid Ink Risotto With Grilled Prawns And Lobster Recipe

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   ["Risotto: Heat extra virgin olive oil in medium saucepan over medium-high heat.", "Add in onions and garlic and saute/fry till soft.", "Add in the rice and mix to coat with the oil and cook for 2 min.", "Raise the heat to high, add in the wine and cook till 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 warm squid stock 1 1/2 c. at a time and cook till the liquid is absorbed.", "Continue till the stock is gone and the rice is al dente.", "Add in the squid and cook for 2 to 3 min.", "Stir in the parsley and season with salt and pepper to taste.", "Grilled Prawns: Preheat grill or possibly grill pan.", "Toss prawns in extra virgin olive oil and season with salt and pepper.", "Grill for 2 to 3 min on each side till 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 cool water.", "Combine the scallions, onion, garlic, and vinegar in a blender and process till pureed.", "With the motor running, slowly add in the oil till emulsified.", "Add in 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 Grilled Prawns and drizzle with the Green Onion Vinaigrette and some of the minced lobster.", "This recipe yields 4 servings.", "Comments: Original title as listed is ""Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette.""

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