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Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette (Bobby Flay) Recipe

Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette (Bobby Flay) Recipe

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Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette (Bobby Flay)

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Ingredients

Count

Nutrition

7259

Calories

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Ingredients:

Serving

3 tbsp 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
2 tbsp squid ink
1/2 lb 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 tsp honey
salt and freshly ground pepper
1 lb lobster, steamed , meat removed and coarsely chopped

Directions:

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 PAWNS:
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 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7258.5 Kcal (30390 kJ)
Calories from fat	2331.1 Kcal
		% Daily Value*
Total Fat	259.01g	398%
Cholesterol	2170.28mg	723%
Sodium	10031.23mg	418%
Potassium	612.57mg	13%
Total Carbs	828.92g	276%
Sugars	691.09g	2764%
Dietary Fiber	27.07g	108%
Protein	346.03g	692%
Vitamin C	18.9mg	31%
Iron	1.2mg	7%
Calcium	167.9mg	17%

Amount Per 100 g
Calories	815.49 Kcal (3414 kJ)
Calories from fat	261.9 Kcal
		% Daily Value*
Total Fat	29.1g	398%
Cholesterol	243.83mg	723%
Sodium	1127mg	418%
Potassium	68.82mg	13%
Total Carbs	93.13g	276%
Sugars	77.64g	2764%
Dietary Fiber	3.04g	108%
Protein	38.88g	692%
Vitamin C	2.1mg	31%
Iron	0.1mg	7%
Calcium	18.9mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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