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1
Put 2 tablespoons of the butter in a large deep nonstick skillet and turn the heat to medium.
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2
(Allow the remaining butter to soften while you cook.)
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3
When its hot, add the onion and squid and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
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4
Add the rice and cook, stirring occasionally, until it is glossy and coated with butter, 2 to 3 minutes.
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5
Season with salt and a liberal amount of black pepper, then add the white wine.
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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.
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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.
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8
The mixture should be loose but not soupy at this point; if it isnt, add more water or stock by the tablespoonful.
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9
Add the shrimp, stir once or twice to distribute them throughout the rice, and turn the heat to high.
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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.
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11
Taste and adjust the seasoning; garnish with parsley and serve immediately.
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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.
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13
Dredge the scallops lightly in flour and, when the butter foam subsides, add them, along with the shrimp, a few at a time.
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14
Turn them individually as they brown, allowing about 2 minutes per side.
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15
Season with salt and pepper and nestle them into the risotto just before serving.
