Black Risotto

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/2 cup, grated
• Shrimp - 8 ounces, peeled and deveined
• Squid - 8 ounces, cleaned and sliced
• Fish or seafood stock - 4 cups
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Arborio rice - 1 1/2 cups
• Squid ink - 2 sachets

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the Arborio rice and stir to coat it with the oil.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Begin adding the fish or seafood stock, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.
6. After about 15 minutes, add the squid ink and continue adding the stock until the rice is cooked al dente.
7. In a separate pan, heat some olive oil and sauté the squid and shrimp until cooked through.
8. Add the cooked seafood to the risotto and stir gently to combine.
9. Remove from heat and stir in the grated Parmesan cheese.
10. Season with salt and pepper to taste.
11. Garnish with chopped fresh parsley before serving.