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Receta Black Squid Ink Risotto With Grilled Prawns And Lobster
by Global Cookbook

Black Squid Ink Risotto With Grilled Prawns And Lobster
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  Raciónes: 4

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

  1. 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.
  2. 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.
  3. Add in the squid and cook for 2 to 3 min. Stir in the parsley and season with salt and pepper to taste.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. This recipe yields 4 servings.
  9. Comments: Original title as listed is "Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette."
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