Black Risotto with Seafood

1. 1

   Put 2 tablespoons of the butter in a large deep nonstick skillet and turn the heat to medium.

2. 2

   (Allow the remaining butter to soften while you cook.)

3. 3

   When its hot, add the onion and squid and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.

4. 4

   Add the rice and cook, stirring occasionally, until it is glossy and coated with butter, 2 to 3 minutes.

5. 5

   Season with salt and a liberal amount of black pepper, then add the white wine.

6. 6

   Stir and let the wine bubble away, then add the squid ink and enough stock or water to cover the rice by about an inch.

7. 7

   Bring the pan to a simmer and cook for 15 to 18 minutes, stirring occasionally, until the rice is tender but still al dente.

8. 8

   The mixture should be loose but not soupy at this point; if it isnt, add more water or stock by the tablespoonful.

9. 9

   Add the shrimp, stir once or twice to distribute them throughout the rice, and turn the heat to high.

10. 10

    When they are just cooked through, after 3 or 4 minutes, remove the pan from the heat and stir in the softened butter and Parmesan.

11. 11

    Taste and adjust the seasoning; garnish with parsley and serve immediately.

12. 12

    A nice refinement is to sear the shrimp (and some scallops if you have them) instead of stirring them into the rice: Substitute 1/4 pound bay scallops for 1/4 pound of the shrimp and, while the rice is cooking in step 3, put 2 more tablespoons of butter in a large nonstick skillet and turn the heat to medium-high.

13. 13

    Dredge the scallops lightly in flour and, when the butter foam subsides, add them, along with the shrimp, a few at a time.

14. 14

    Turn them individually as they brown, allowing about 2 minutes per side.

15. 15

    Season with salt and pepper and nestle them into the risotto just before serving.

* Per serving · 4 servings · Values may vary.