Risotto al Nero Di Seppia

Ingredients

• Parsley - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - ½ cup, grated
• Shrimp - 8 ounces, peeled and deveined
• Squid - 8 ounces, cleaned and sliced
• Fish or seafood stock - 4 cups
• White wine - ½ cup
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Olive oil - 2 tablespoons
• Arborio rice - 1 ½ cups
• Squid ink - 2 sachets

Instructions

1. In a small bowl, dissolve the squid ink in ¼ cup of warm water.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
4. Pour in the white wine and cook until it evaporates, stirring constantly.
5. Begin adding the fish or seafood stock, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process for about 15-20 minutes, or until the rice is al dente.
6. In a separate pan, heat a little olive oil and sauté the squid and shrimp until cooked through. Season with salt and pepper.
7. Once the rice is cooked, remove the saucepan from the heat and stir in the dissolved squid ink, grated Parmesan cheese, and butter. Mix well until the risotto turns black.
8. Gently fold in the cooked squid and shrimp.
9. Cover the saucepan and let the risotto rest for a few minutes to allow the flavors to meld together.
10. Serve the Risotto al Nero di Seppia hot, garnished with chopped parsley.