Black Risotto with Seafood

• 4 to 6 tablespoons (1/2 to 3/4 stick) butter
• 1 medium onion, diced
• About 1/2 pound squid, cleaned (page 98) and chopped
• 1 1/2 cups Arborio or other short- or medium-grain rice
• Salt and black pepper to taste
• 1/2 cup dry white wine
• Four 1/2- to 1-ounce packages squid ink
• 4 to 6 cups Shrimp Shell Stock (page 162) or water, warmed
• 1/2 pound medium to large shrimp, peeled (add their shells to the Shrimp Shell Stock)
• 1/2 cup freshly grated Parmesan cheese, or more to taste
• Chopped fresh parsley leaves for garnish

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

butter, onion, rice, salt, white wine, shrimp shell, shrimp, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/food/views/black-risotto-with-seafood-385862 (may not work)