Black Risotto

Ingredients

• Olive oil (3 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Arborio rice (1 1/2 cups)
• White wine (1/2 cup)
• Fish or seafood stock (4 cups, warmed)
• Squid ink (2 tablespoons)
• Shrimp (1 cup, peeled and deveined)
• Squid (1 cup, cleaned and sliced)
• Parmesan cheese (1/2 cup, grated)
• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Stir in the Arborio rice, ensuring each grain is coated with oil. Toast the rice for about 2 minutes until slightly translucent.
3. Pour in the white wine and stir until it is fully absorbed by the rice, which adds depth to the dish.
4. Begin adding the warmed fish or seafood stock, one ladle at a time, stirring constantly. Allow each ladle to be absorbed before adding the next. This should take about 15 minutes.
5. Once the rice is nearly al dente, stir in the squid ink, mixing until the rice is evenly coated and beautifully black.
6. In a separate pan, heat a drizzle of olive oil over medium heat. Add the squid and shrimp, sautéing until cooked through, about 3-4 minutes.
7. Gently fold the cooked seafood into the risotto, ensuring everything is well combined.
8. Remove from heat and stir in the grated Parmesan cheese until creamy. Season with salt and pepper to taste.
9. Garnish with chopped fresh parsley before serving, adding a touch of color and freshness.