Squid Ink Seafood Risotto

Enjoy the rich flavors of the ocean with this fancy seafood risotto made with squid ink. The strong, salty flavor of the squid ink goes well with the soft seafood, and the creamy texture of the risotto makes the whole dish comforting and satisfying. This recipe is sure to impress, whether youre having people over for dinner or just making something special for yourself.

Ingredients:

• 2 cups Arborio rice
• 4 cups seafood stock
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup squid ink
• 1/2 lb squid, cleaned and sliced
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp butter
• Fresh parsley, chopped for garnish

Instructions:

In a saucepan, heat the seafood stock and keep it warm over low heat

In a separate large pan, heat olive oil and butter over medium heat

Add onion and garlic, cook until softened

Add Arborio rice to the pan and cook for 1-2 minutes, stirring constantly until the rice is coated in oil and slightly translucent

Pour in the white wine and cook until its mostly absorbed by the rice

Add squid ink to the rice and stir until well combined

Gradually add the warm seafood stock, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more

Continue until the rice is cooked al dente, about 18-20 minutes

While the risotto cooks, heat a separate pan over medium-high heat

Add a little olive oil and quickly saut the squid, shrimp, and mussels until just cooked through

Season with salt and pepper

Once the risotto is cooked, stir in the grated Parmesan cheese and adjust seasoning with salt and pepper if needed

Serve the risotto in bowls, topped with the sauted seafood mixture and garnished with fresh parsley

Enjoy your delicious squid ink seafood risotto