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

1. 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.
2. 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.
3. 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.
4. 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.