Recipe Categories
Seafood
Squid

James's Black Ink Risotto Pawns Squid

RISOTTO
3 tbl olive oil
1 lrg onion finely chopped
3 x garlic cloves finely chopped
2 cup arborio rice
1 cup dry white wine
6 cup shrimp stock
    (or clam stock or vegetable stock)
2 tbl squid ink
1/2 lb squid cut 1/4" rings
1/4 cup finely-chopped flat-leaf parsley
    Salt to taste
    Freshly-ground black pepper to taste
GRILLED PRAWNS
8 x prawns shelled, deveined,
1 x heads left on
    Olive oil as needed
    Salt to taste
    Freshly-ground black pepper to taste
GREEN ONION VINAIGRETTE
8 x scallions
1/2 lrg white onion cut into chunks
3 x garlic cloves
1/3 cup rice wine vinegar
1 cup pure olive oil
1 tsp honey
    Salt to taste
    Freshly-ground black pepper to taste
ASSEMBLY
1 lb lobster steamed, meat
    removed and coarsely chopped

 Method :
Risotto: Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until 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 hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente.
Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste.
Grilled Prawns: Preheat grill or grill pan. Toss prawns in olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side until 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 cold water.
Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add 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 chopped lobster.
This recipe yields 4 servings.