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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion finely minced
- 3 x garlic cloves finely minced
- 2 c. arborio rice
- 1 c. dry white wine
- 6 c. shrimp stock (or possibly clam stock or possibly vegetable stock)
- 2 Tbsp. squid ink
- 1/2 lb squid cut 1/4" rings
- 1/4 c. finely-minced flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste
- 8 x prawns shelled, deveined,
- 1 x heads left on Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
- 8 x scallions
- 1/2 lrg white onion cut into chunks
- 3 x garlic cloves
- 1/3 c. rice wine vinegar
- 1 c. pure extra virgin olive oil
- 1 tsp honey Salt to taste Freshly-grnd black pepper to taste
- 1 lb lobster steamed, meat removed and coarsely minced
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 4 servings | |
| Calories 1160 | |
| Calories from Fat 591 | 51% |
| Total Fat 66.87g | 84% |
| Saturated Fat 9.5g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 258mg | 86% |
| Sodium 396mg | 17% |
| Potassium 823mg | 24% |
| Total Carbs 86.3g | 23% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.51g | 2% |
| Protein 40.56g | 65% |
