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