Black Squid Ink Risotto with Grilled Prawns, Lobste

Name: Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat olive oil in medium saucepan over medium-high heat.
2
Add onions and garlic and saute until soft.
3
Add the rice and mix to coat with the oil and cook for 2 minutes.
4
Raise the heat to high, add the wine and cook until all the liquid has evaporated.
5
Place the stock and the squid ink in a large saucepan over high heat and stir to combine.
6
Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed.
7
Continue until the stock is gone and the rice is al dente.
8
Add the squid and cook for 2 to 3 minutes.
9
Stir in the parsley and season with salt and pepper to taste.
10
Preheat grill or grill pan.
11
Toss prawns in olive oil and season with salt and pepper.
12
Grill for 2 to 3 minutes on each side until just cooked through.
13
Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat.
14
Drain and shock in cold water.
15
Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed.
16
With the motor running, slowly add the oil until emulsified.
17
Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
18
Assemble: Spoon the risotto into 4 bowls.
19
Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster.

1462

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, finely chopped, 3 cloves garlic, finely chopped, 2 cups arborio rice, and more.

Yes, Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions