Black Squid Ink Risotto With Grilled Prawns, Lobster And Green Onion Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound squid, cut into 1/4-inch rings

Olive oil

3 tablespoons olive oil

8 scallions

1/2 large white onion, cut into chunks

6 cups shrimp stock, clam stock or vegetable stock

1/4 cup finely chopped flat leaf parsley

1 large onion, finely chopped

1 teaspoon honey

Salt and pepper

1/3 cup rice wine vinegar

Salt and freshly ground pepper

1 cup dry white wine

1 pound lobster, steamed, meat removed and coarsely chopped

3 cloves garlic, finely chopped

2 tablespoons squid ink

2 cups arborio rice

8 prawns, shelled, deveined, head on

3 garlic cloves

1 cup pure olive oil

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