Это предварительный просмотр рецепта "Black Squid Ink Risotto With Grilled Prawns And Lobster".

Рецепт 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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Ингредиенты

  • 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

Инструкции

  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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